Chicken Piccata with Lemon and Capers

Thin chicken cutlets in a bright lemon, caper and white wine sauce, with orzo and spinach.

Ingredients

For 4 servings.

• 1 1/2 lb chicken cutlets
• 1/4 cup all-purpose flour
• 4 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 lemons
• 2 tbsp capers
• 1 cup orzo
• 5 oz baby spinach
• 1/4 cup flat-leaf parsley, chopped
• 1/2 tsp salt

Method

1. Cook the orzo in boiling salted water for 9 minutes, stir in the spinach to wilt, then drain.
2. Season the chicken, dust it in the flour and fry in 3 tbsp of the oil over medium-high heat, 3 minutes a side, until cooked through. Set aside.
3. Add the rest of the oil and the garlic to the pan for 30 seconds, then the wine, broth, juice of one lemon and the capers. Bubble for 3 minutes until slightly thickened.
4. Return the chicken to warm through, scatter with parsley and serve with the orzo and wedges of the other lemon.

Diets and allergens

Nutrition per serving

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