Chicken Piccata with Creamy Mash

SERVES 2

Tender chicken breasts lightly pan-fried and served with a zesty lemon-caper sauce, offering a delightful burst of citrus and savoury flavours. Perfect for a comforting weeknight meal or a sophisticated dinner, this dish is sure to impress.

INGREDIENTS

• 2 x 120g Chicken Breasts, no skin, no bone
• 3 Tablespoon Gluten-free Plain Flour, seasoned with 1 teaspoon sea salt and black pepper
• 1 Tablespoon Unsalted Butter
• 2 Tablespoons Olive Oil
• 2 Teaspoons Capers
• 2 Garlic Cloves, peeled and finely chopped
• 3 Tablespoons Fresh Parsley, finely chopped
• Juice of 1 Lemon
• 300ml Knorr© Gluten-free Chicken Stock

OTHER INGREDIENTS:

• Served with Mashed Potatoes 50g Green Beans, steamed

DIRECTIONS

Place the chicken breasts in a food bag or between cling film and bash it with a rolling pin to flattened them to approx. 2cm thick.

In a bowl, add the gluten free flour and season with salt and pepper. Place the chicken into the bowl and coat with the flour.

In a large frying pan, add the oil then butter and turn to a medium high heat. Pan fry the chicken breasts for approximately 4-5 minutes each side or until golden brown.

Turn the heat down to medium and add the capers and chopped garlic. Fry for 1-2 minutes.

Add the lemon juice and chicken stock, stir and simmer for 5 minutes or until the sauce has thickened.

Finish the dish with fresh parsley.
Serve with creamy mash and steamed green beans.