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Chicken Piccata


2 skinless, boneless chicken breasts, halved horizontally
Sea salt and freshly ground pepper
½ cup plain flour for dredging
7 tbsp Lewis Road Creamery Butter
3 tbsp extra-virgin olive oil
1 shallot, finely chopped
2 garlic cloves, peeled and grated
½ cup chicken stock
1 tbsp lemon juice
2 tsp lemon zest
1 ½ tbsp. capers, drained
Lemon slices , for garnish
Flat leaf parsley, chopped for garnish


  • 1

    Season the chicken with sea salt and pepper. Place the flour on a plate and dredge the chicken breasts, shaking off any excess. Discard the flour when finished.

  • 2

    In a heavy based frypan and over a medium to high heat, melt 2 tbsp butter and 1 tbsp olive oil. Working in batches, taking care not to crowd the pan, add half the chicken and saute for 2-3 minutes each side or until golden brown. Set aside a plate and keep warm while you do the next batch.

  • 3

    Clean out the frypan and add another 2 tbsp butter and 1 tbsp olive oil and heat through before adding the remaining chicken breasts and repeat as above. Once cooked set aside with the other chicken.

  • 4

    Clean out the frypan again and add 1 tbsp butter and 1 tbsp olive oil and melt together. Add the shallot and cook gently for about 1 minute then add the garlic and cook for another minute. Add the stock and simmer for 4 to 5 minutes.

  • 5

    Reduce the heat to low and add the remaining 2 tbsp butter, lemon juice and zest and capers and whisk together and continue cooking for another 2 to 3 minutes. Adjust the seasoning as you wish and gently spoon over the chicken. Garnish with the extra lemon slices and chopped parsley.