Chicken Piccata

Paul Lynch
Main

Taken from Gordon Ramsay. The more traditional variation is described at the bottom.

  • 4 skinned chicken breasts
  • 200 ml white wine
  • 2 tbs capers, rinsed and squeezed
  • 200 ml chicken stock
  • 100 ml creme fraiche
  • garlic (can use half a head cut across to expose the bulbs)
  • rosemary sprig

Flatten the chicken breasts - put then in a plastic bag and roll firmly with a rolling pin.

Heat some oil/butter in a sauté pan and heat the garlic and rosemary in it for 2 minutes.

Fry the breasts for about 2 minutes on each side, until lightly browned on the outside. Remove the breasts and put on one side; discard the garlic and rosemary. Add the wine and stock and turn up the heat to deglaze and reduce a little (ie, to half). Add the capers and cream; season. Bubble this for a couple of minutes, and return the chicken to the pan.

Dress with parsley and serve. Plain rice or pasta goes well with this, as will baby new potatoes.

Variation

You can dress with chopped parsley; can thicken with flour at the start instead of the cream; can add the juice of half a lemon. Can also use half an onion softened in the oil after browning the chicken.