Chicken Piccata

Preparation: 6 To 8 Servings
TIME: 45 minutes

Try our zesty, light and healthy chicken piccata. We slice our chicken and lightly dust it in some flour and top it with a light sauce of lemon juice, basil, capers with a cheeky pinch of parmesan. The sauce is rich in vitamin C as well as being great for heart disease, skin and digestion. Garnish this with our organic extra virgin olive oil to set yourself apart and enjoy this great light meal.

Basil , Capers , Chicken , Italian ,


Calories: 389 per serving

  • 6 boneless chicken breast halves
  • 1/2 cup all-purpose flour
  • 1/4 cup Coroli sunflower oil
  • 4 shallots
  • 3 garlic cloves, crushed
  • 3/4 cup chicken broth/stock
  • 1/3 cup fresh lemon juice
  • 1 tablespoon sherry wine
  • 2 teaspoons salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon dried basil
  • 1 cup pimento stuffed olive, minced
  • 1/4 cup sour cream
  • 1 tablespoon potato starch or 1 tablespoon flour
  • 1/4 cup fresh parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated
  • 1 lemon, thinly sliced, to garnish
  • Handful of Capers
  • Garnish with organic extra virgin olive oil


  1. Activate the yeast in warm water in a large bowl and allow 10 minutes for it to proof.
  2. Add the sugar, salt and organic extra virgin olive oil to a bowl and mix well using a wooden spoon until combined. Wait for a couple of minutes then add the flour with the wet ingredients and mix with a spoon until the dough becomes more hardened and not easy to blend.
  3. Transfer the mixture to a floured surface and knead the dough with your hand to form a ball-shaped dough.
  4. Place the mixture back into the same organic extra virgin olive oil-coated bowl and cover with a towel or a plastic wrap and set aside at room temperature to rise for 40-55 minutes.
  5. Mix the zaatar with the organic extra virgin olive oil in a small bowl until it forms a spreadable and consistent mixture.
  6. Preheat the oven to 450° F and place a baking sheet with parchment paper on the surface.
  7. Divide the dough into 5-7 equal parts, based on the size you prefer. Spread the pieces into a round flat disc using your fingers, about 1.5-inch thickness.
  8. Place 1 to 2 tablespoons of zaatar spread on each dough and use the back of the spoon to spread it evenly. Place the manakish on the prepared baking sheet and bake in the preheated oven for about 10 to 13 minutes, until the dough turns light golden in colour and puffs slightly.
  9. Enjoy it warm with labneh and vegetables or freeze it for later use.

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