Light Chicken Piccata with Potatoes

What you need

Ingredients

Measured for 4 servings.

• 680 gChicken Breast, raw
• 800 gPotato
• 60 gLemon Juice
• 250 gChicken Stock
• 15 gGarlic
• 16 gOlive Oil
• 25 gParsley

Make it

Method

1. 01

   Cut 800 g potatoes into 2 cm pieces and simmer in water for 12–15 minutes until tender. Slice chicken breasts horizontally to an even thickness.

2. 02

   Heat 16 g olive oil in a wide pan; cook chicken in batches until golden and 74°C in the centre. Remove it, soften garlic briefly, then simmer stock and lemon juice for 3–4 minutes.

3. 03

   Return chicken to coat in the sauce. Drain potatoes, scatter parsley over both and divide into four.