Chicken & leek piccata

Name: Chicken & leek piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1½ tbsp olive oil; 2 Essential Leeks (about 250g), trimmed, halved lengthways and finely sliced; 1 tbsp Essential Plain Flour; 400 g pack Essential Chicken Mini Fillets; 200 ml chicken stock; 1 unwaxed lemon, zest and juice of 1⁄2, 1⁄2 cut into wedges; 1 tsp nonpareille capers, roughly chopped; 25 g pack flat leaf parsley, leaves finely chopped, plus extra to serve; Crusty bread, to serve (optional)

Serve this zingy yet robust dish with pasta or couscous instead of bread if you prefer.

4.5 out of 5 stars(3) Rate this recipe

HealthyHigh protein

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

1½ tbsp olive oil
2 Essential Leeks (about 250g), trimmed, halved lengthways and finely sliced
1 tbsp Essential Plain Flour
400g pack Essential Chicken Mini Fillets
200ml chicken stock
1 unwaxed lemon, zest and juice of 1⁄2, 1⁄2 cut into wedges
1 tsp nonpareille capers, roughly chopped
¼ x 25g pack flat leaf parsley, leaves finely chopped, plus extra to serve
Crusty bread, to serve (optional)

Method

Heat ½ tbsp oil in a large, high-sided frying pan over a medium heat, then fry the leeks with a pinch of salt for 5 minutes until softened; transfer to a plate. Meanwhile, tip the flour onto a large plate; season. Toss the chicken in the flour until evenly coated. Add the remaining 1 tbsp oil to the pan, increase the heat to medium-high and fry the chicken for 2-3 minutes on each side until golden brown.
Meanwhile, in a jug, mix together the stock, lemon zest and juice and capers. Turn the heat down to medium-low, pour in the stock mixture, season and bring to a gentle simmer. Cook for 5 minutes or until the sauce has thickened slightly and the chicken is cooked through, no pink meat remains and the juices run clear. Add the softened leeks and the parsley, then stir together with the chicken to combine; cook for a further 2 minutes. Serve with a sprinkle of extra parsley leaves and lemon wedges and crusty bread on the side, if liked.