Chicken Picatta

1 serving

Lurpak® Cooking Liquid
2 skinless and boneless chicken breasts, butterflied and cut in half 
All-purpose flour, for dredging 
1/3 cup freshly squeezed lemon juice 
1/2 cup chicken stock 
1/4 cup capers, rinsed
1/3 cup parsley, chopped
Black pepper

Chicken Picatta


  1. Season the chicken with salt and pepper. Dredge the chicken in flour and shake off the excess. 
  2. In a large skillet over medium-high heat, add 3 squeezes of Lurpak Cooking Liquid. When the oil starts to sizzle, add 2 pieces of chicken and cook for 3 minutes. Once the chicken is browned, flip over and cook on the other side for another 3 minutes. Remove and transfer the chicken to a plate. Add 3 more squeezes. of Lurpak Cooking Liquid and repeat the process with the remaining chicken. Remove and transfer to a plate. 
  3. Using the same skillet used to cook the chicken, add the lemon juice, and stock. Bring to a boil, scraping the brown bits from the pan for extra flavor. Taste for seasoning. 
  4. Return all of the chicken into the pan and simmer for 5 minutes. Transfer chicken to platter. Pour remaining sauce over chicken, and garnish with parsley

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