2 small chicken breast fillets
½ cup chicken stock
1 tsp yuzu kosho*
1 cup plain (all purpose) flour
3 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
½ cup sake or white wine
2 tbsp capers
50g (2 oz) butter, plus 1 tbsp extra if needed
2 tbsp fresh lemon juice
chopped coriander (cilantro) or parsley leaves, to serve
I prepared this as written and loved it! The sauce was so silky and flavorful. I think it’s better than traditional piccata and I will keep this one on rotation.
The only chicken piccata I will ever make
The best chicken dish! It will be the only chicken piccata I will ever make, until Marion comes up with something even better.