Chicken Piccata

Chicken Piccata is a vibrant Italian-American dish that brings together tender pan-seared chicken, zesty lemon slices, and briny capers in a buttery, velvety sauce. It's simple enough for a weeknight, yet full of flavour and flair. With just a few pantry staples, you can have this elegant dish on the table in under 30 minutes — and it's even better with a sprinkle of our Avohaven SPG+ to season things right from the start.

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Chicken Piccata

Ingredients:

700g thin-sliced chicken breast (or chicken schnitzel)

60g plain flour (you won’t need it all — just for dusting)

2 Tbsp olive oil (plus extra as needed)

85g unsalted butter, cubed

4 garlic cloves, thinly sliced

3 Tbsp capers, rinsed and drained

250ml low-sodium chicken stock

80ml dry white wine

2 large lemons (6 slices from one, wedges from the other)

¼ cup chopped fresh flat-leaf parsley

Avohaven SPG+ (or salt and pepper), to season

Instructions:

Season both sides of the chicken with Avohaven SPG+ (or salt and pepper). Lightly dust each piece in flour, shaking off any excess. Set aside on a lined tray.

Heat a large non-stick frying pan over medium heat. Add 1 tablespoon each of olive oil and butter. Sear the chicken in batches for about 3–4 minutes per side, or until golden and cooked through. Don’t overcrowd the pan — add more oil and butter between batches if needed. Set the cooked chicken aside and lightly cover with foil to keep warm.

In the same pan, reduce the heat slightly. Add a splash more oil and the sliced garlic. Sauté for 1–2 minutes until fragrant and just golden, then add the capers and cook for another minute.

Pour in the wine and chicken stock, turn up the heat, and use a wooden spoon to scrape up all the caramelised bits from the pan. Bring to a boil for 1–2 minutes, then reduce the heat and add the lemon slices. Simmer for another 2 minutes to let the flavours infuse.

Dust the cubed butter lightly in the remaining flour, shaking off excess. Whisk in a few cubes at a time, letting them melt and emulsify the sauce as you go. Taste and adjust with more lemon juice, SPG+, or seasoning if needed.

Return the chicken to the pan along with half the chopped parsley. Gently coat the pieces in the sauce and cook for another 2–3 minutes to warm through.

Turn off the heat, sprinkle with the remaining parsley, and serve with lemon wedges on the side. Beautiful with buttery mash, roasted spuds, or a fresh green salad.