Back to Recipe Menu

Chicken Picatta with lemon rice


  • Run the rice under a gentle stream of cold water until it is clear. Then drain well and place in an oiled rice cooker with the stock and a good pinch of salt. Cover and cook.
  • When ready, add the grated rind of ½ lemon with 3 tbsp butter and 3 tbsp chopped parsley. Mix well, cover again and leave for a few minutes, before tasting for seasoning.
  • When the rice is almost ready, heat a good slurp of oil in a large heavy-bottomed pan with a good knob of butter until melted.
  • Coat the chicken fillets in seasoned flour and fry, top side down, for about 1 min until golden on the bottom.
  • Then turn the chicken over and add the white wine to the pan with a pinch of salt. Reduce the liquid a little and then add the stock.
  • Place very fine slices of lemon on top of each piece of chicken. Reduce the heat, cover and simmer for about 5 mins until the chicken is cooked through. Remove.
  • Turn the heat up and add the juice of ½ lemon to the pan with the capers and remaining parsley. Briefly cook until reduced a bit.
  • To serve, mound the rice on individual plates and top with the chicken, lemon and then the sauce.


  • 2 cups basmati rice
  • olive oil spray
  • 2½ cups chicken stock
  • sea salt & freshly ground pepper
  • 1½ lemons
  • 4 tbsp butter
  • 4 tbsp chopped fresh parsley
  • olive oil
  • 4 chicken breast fillets, flattened
  • plain flour
  • ¼ cup dry white wine
  • ½ cup chicken stock
  • 1 tbsp capers, rinsed & chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm