Creamy chicken piccata

Nov 02, 2019
This tasty dinner dish will have all of your guests falling in love with it at first bite! Source: Getty.

This delicious and zesty dish remains a favourite amongst food lovers for a good reason. While the super-straightforward method helps its case a lot, it’s definitely the delicious flavour that keeps it up the top of the list of classic go-to meals!

Serve this dish with your choice of side dish – whether that is pasta for a more filling meal or mashed potato and steamed greens for a leaner option – and hand it over to your hungry guests! Yum!


  • 1/4 cup plain flour
  • 4 small chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 40g butter
  • 2 eschalots, thinly sliced
  • 1 garlic clove, crushed
  • 1 teaspoon fresh lemon thyme leaves, plus extra to serve
  • 1 cup salt reduced chicken style liquid stock
  • 1/4 cup lemon juice
  • 300ml tub light thickened cream for cooking
  • 1 small lemon, thinly sliced
  • 2 tablespoons drained baby capers, rinsed
  • 1 tablespoon chopped fresh flat-leaf parsley leaves


  1. Place flour in large zip-lock bag. Season with salt and pepper. Place chicken in zip-lock bag. Seal bag. Shake to coat chicken in flour.
  2. Heat 1/2 oil and 1/2 butter in large frying pan over medium-high heat. Add chicken to pan, shaking off excess flour. Cook for 4 to 5 minutes each side or until browned. Transfer to a plate.
  3. Add remaining oil and remaining butter to frying pan. Add eschalot, garlic and thyme. Cook, stirring, for 2 to 3 minutes or until eschalot has softened. Add chicken stock, lemon juice and cream to pan. Season with salt and pepper. Stir to combine. Bring to a simmer. Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through and sauce has slightly thickened.
  4. Add lemon slices to pan. Remove from heat. Sprinkle with capers, parsley and extra thyme. Serve with your choice of side.

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