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Gordon Ramsay

Chicken piccata


Ingredients

  • 3 tablespoons Olive Oil
  • 1 head Garlic halved horizontally
  • 4 chicken breasts
  • Sea Salt & freshly ground black pepper
  • 2 sprigs Rosemary
  • 200 ml Dry White Wine
  • 200 ml chicken stock
  • 3 tablespoons Capers drained
  • 100 ml crème fraiche

Method

  1. Heat the olive oil in a pan and add the garlic halves, cut side down. Allow the garlic to infuse the oil over a medium-low heat for a minute, then increase the heat slightly.
  2. Season the chicken chops with salt and pepper and add to the pan. Throw in the rosemary and fry the chicken for 11/2–2 minutes on each side until golden brown. Remove and discard the garlic and herbs from the pan.
  3. Pour off the excess oil from the pan, then add the wine, scraping the bottom to deglaze. Add the chicken stock and bring to the boil and let it bubble until reduced by half.
  4. Stir in the capers and crème fraîche and simmer for a minute or two until the sauce is the desired consistency. Season generously with salt and pepper to taste.
  5. Spoon the sauce into the middle of six warm plates and place the chicken on top. Serve immediately accompanied by some boiled jersey royals.
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Notes & Tips

Copyright © Gordon Ramsay

Recipe Rating

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What do you think?

 
  • Misa
    February 2011

    One question : Do you put the chicken back in the pan along with the stock and wine?

  • harry butts
    June 2010

    I tried this recipe the other night w/my wife, I also got lucky, I *** like a mad man. It was a cleanseing experience

  • RS65
    January 2009

    Love this recipe, made it for my husband the other night...... Well let's say, I got lucky that night. Thanks for spicing up my life......

    • jamieg
      November 2009

      Hi, where do I buy crème fraiche?the supermarket dont sell it...Thanks I have another recipe of gordon's using this ingred but dont know where to buy it from...please tell..txs

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