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Chicken & leek piccata

Chicken & leek piccata

By Sofia Srisom
10’ Prep time
20’ Cook time
30’ Total time
480 Calories
2 Serving

Summary

Serve this zingy yet robust dish with pasta or couscous instead of bread if you prefer.
Sofia Srisom 0 Followers

Step by Step

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Step 1

Heat ½ tbsp oil in a large, high-sided frying pan over a medium heat, then fry the leeks with a pinch of salt for 5 minutes until softened; transfer to a plate. Meanwhile, tip the flour onto a large plate; season. Toss the chicken in the flour until evenly coated. Add the remaining 1 tbsp oil to the pan, increase the heat to medium-high and fry the chicken for 2-3 minutes on each side until golden brown.
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Step 2

Meanwhile, in a jug, mix together the stock, lemon zest and juice and capers. Turn the heat down to medium-low, pour in the stock mixture, season and bring to a gentle simmer. Cook for 5 minutes or until the sauce has thickened slightly and the chicken is cooked through, no pink meat remains and the juices run clear. Add the softened leeks and the parsley, then stir together with the chicken to combine; cook for a further 2 minutes. Serve with a sprinkle of extra parsley leaves and lemon wedges and crusty bread on the side, if liked.

Ingredient

  • Olive oil
    Olive oil
    1.5 tbsp
  • Unwaxed lemon
    Unwaxed lemon
    1
  • Flat leaf parsley
    Flat leaf parsley
    25 grams
  • Nonpareille capers
    Nonpareille capers
    1 tsp
  • Essential british chicken mini breast fillets
    Essential british chicken mini breast fillets
    400 grams
  • Chicken stock
    Chicken stock
    200 mls
  • Essential leeks
    Essential leeks
    2
  • Essential plain flour
    Essential plain flour
    1 tbsp
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