Waitrose and Partners
Chicken & leek piccata

Chicken & leek piccata

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

4 out of 5 stars(2) Rate this recipe
HealthyHigh protein
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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)


  1. 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.

  2. 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.

Cook’s tip

For extra veg, stir in a pack of baby spinach with the parsley; allow it to wilt, then serve. 


Typical values per serving when made using specific products in recipe


2,021kJ/ 480kcals



Saturated Fat












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