Chicken Piccata with Winter Vegetables from the Pan
Tender chicken breast in a lemon and caper sauce, served with crisp winter vegetables of parsnip, carrot and fennel. The vegetables can be prepared ahead, so there is plenty of time for your guests in the winter evening.
By yumbelo · 6 servings · 60 minutes
Ingredients
- 1200 g Chicken breast fillet
- 40 g Wheat flour
- 3 tbsp Olive oil
- 40 g Butter
- 3 pc Shallots
- 2 pc Garlic cloves
- 400 g Parsnips
- 400 g Carrots
- 1 pc Fennel bulb
- 2 pc Lemons (juice and zest)
- 3 tbsp Capers
- 300 ml Water
- 150 ml Cream
- 1 bunch Parsley
- Salt to taste
- Pepper to taste
Method
- Peel the parsnips and carrots and cut them into thick sticks, trim the fennel and cut it into wedges; the vegetables can be prepared the day before and kept cold.
- Finely dice the shallots and garlic, chop the parsley, halve the lemons, squeeze out the juice and grate the zest.
- Cut the chicken breast fillets crosswise into slices about 1.5 cm thick, season with salt and pepper and dredge lightly in flour, shaking off any excess flour.
- Heat the olive oil in a large pan and fry the chicken slices in batches over medium to high heat for about 2 minutes per side until golden brown, then remove and keep warm.
- In the same pan, melt 20 g butter, sauté the vegetables with a little salt over medium heat for 8 to 10 minutes until they take on color and are still al dente, then remove.
- Sweat the shallots and garlic in the pan drippings until translucent, deglaze with the water, add the lemon juice and zest as well as the capers and let the sauce reduce slightly for about 3 minutes.
- Stir in the cream, whisk in the remaining butter and season the sauce with salt and pepper; return the chicken and vegetables to the pan, warm briefly and sprinkle with the parsley.