Chicken Piccata
- 500g chicken breast fillets, butterflied and cut
- 1/4 cup flour
- 3 tbsp butter
- 3 tbsp olive oil
- 1 1/2 cup chicken stock (or 1 1/2 cup water + 1 chicken cube)
- 1/3 cup capers
- juice of 1 lemon
- salt and pepper to taste
- chopped parsley
- grated parmesan cheese
- 300g spaghetti, cooked according to package directions
- Season both sides of chicken breast with salt and pepper.
- Put flour on a plate and dredge each side of chicken breast lightly, shake off excess.
- Heat butter and olive oil in a pan.
- Fry the chicken breast until golden brown, around 3-4 minutes each side. Put it on a plate and set aside.
- In the same pan, add chicken stock, lemon juice, and capers. Whisk to scrape off the bits and let it dissolve into the sauce. Bring to a boil and simmer for 2 minutes.
- Put the chicken back in the pan and simmer for another two minutes.
- Sprinkle with chopped parsley.
- To Serve: Put cooked spaghetti on a plate. Top with 1-2 pieces chicken and then a few tbsp of sauce. Sprinkle with grated parmesan cheese and more parsley.