Chicken piccata with chipotle and tarragon recipe

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 2
Dietary: Egg-free Gluten-free

A familiar classic is given a spicy new lease of life in this delicious chipotle chicken piccata, perfect served alongside herby, nutty rice.

By Thomasina Miers

From Saturday Kitchen

Shopping list

Ingredients

For the chicken piccata

2 skinless, boneless chicken breasts
3 tbsp olive oil
2 lemons, 1½ cut into thin slices, ½ juiced
100g/3½oz cold butter, cubed
5 large garlic cloves
3 tbsp capers
150ml/5fl oz white wine
1–2 tbsp chipotle en adobo
1 tsp honey
20g/¾oz tarragon, leaves picked and chopped
salt and freshly ground black pepper

For the warm rice with herbs and garlic

125g/4½oz long-grain white rice
50g/1¾oz unsalted butter
1 garlic clove, finely chopped
2 spring onions, finely chopped
250ml/9fl oz water or vegetable stock
1 tbsp coriander, roughly chopped
1 tbsp dill, roughly chopped
½ lime, zest and juice
1 tbsp olive oil or mojo de ajo
1 tbsp toasted nuts and seeds
pinch sea salt

Method

To make the chicken piccata, cut open each chicken breast through the thickest part using a sharp knife, opening them up like butterflies. Cover with baking parchment and pound flat with a rolling pin or heavy pan until the breasts are 3–5mm/¼in thick. Season with salt and pepper and set aside.
Heat the olive oil in a large, wide frying pan over a high heat. Add the lemon slices in a single layer and fry on both sides until caramelised and slightly blackened. Remove them to a plate.
Turn the heat down to medium-high, add a knob of the butter to the pan and fry the garlic for a minute, then add the capers and fry until the garlic is golden and soft. Using a slotted spoon, remove to the plate with the lemon slices.
Turn the heat right up again, add another knob of butter and fry the chicken for a few minutes on each side until cooked through. Remove from the pan and set aside somewhere warm.
Pour the wine into the pan and simmer for 15–20 seconds. Turn off the heat and start adding the remaining butter, whisking to emulsify into a syrupy sauce.
Once all the butter has been added, whisk in the chipotle, honey and half the chopped tarragon.
Now squeeze in half of the lemon juice and taste, adjusting the seasoning to your liking with more salt, pepper or lemon. Add the lemon slices, capers and garlic back to the pan to warm through.
Serve the chicken on a large, warm plate with the sauce poured over, scattered with the lemon slices, capers, garlic and remaining tarragon.
To make the rice, put the rice in a large bowl and cover with cold water. Swirl around, then drain. Repeat with fresh water and drain again.
Heat the butter in a medium, lidded saucepan over a medium heat. Add the garlic, spring onions and sea salt.
Once gently sizzling and translucent, stir in the rice for a few minutes, then pour in the water or stock. Bring to the boil and simmer gently for 10–12 minutes, or for 10 minutes less than the packet instructions.
Turn the heat down to its lowest setting, cover the rice and let it steam for 15–20 minutes.
Check the rice to see if it is cooked. When it is, transfer to a warm bowl and fluff up with a fork.
Add the coriander and dill to the rice with the lime zest and juice and more salt, if needed. Top with a drizzle of oil or mojo de ajo and a sprinkle of toasted nuts and seeds. Serve alongside the chicken piccata.