2 tablespoons plain flour
500g chicken tenderloins
270g pkt soba noodles
1 tablespoon extra virgin olive oil
1 tablespoon drained capers in vinegar, drained on paper towel
2 garlic cloves, chopped
3 green shallots, sliced
80ml (1/3 cup) white wine
250ml (1 cup) chicken stock
1/3 cup finely chopped fresh continental parsley
1 lemon, rind finely grated
Steamed broccolini, to serve
Lemon wedges, to serve (optional)
Place the flour on a plate. Season. Add the chicken and toss to coat, shaking off excess.
Cook soba noodles following packet instructions or until tender. Set aside and keep warm.
Heat 2 teaspoons oil in a large non-stick frying pan over high heat. Add the capers and cook, stirring occasionally, for 5 minutes or until they pop and are crispy. Use a slotted spoon to transfer to a plate.
Heat the remaining 2 teaspoons oil in the pan. Add the chicken and cook for 3 minutes, each side, or until golden and cooked through. Use tongs to transfer to a plate. Set aside to cool slightly.
Add the garlic and half the shallots and cook, stirring, for 1 minute or until aromatic. Put the wine and allow to simmer for 2 minutes or until reduced. Add the stock. Simmer for 3 minutes or until thickened slightly. Return the chicken and half the capers to the pan. Stir in the parsley and lemon zest. Season. Step 6
Divide noodles among bowls. Top with chicken and broccolini. Sprinkle with the remaining shallots and capers. Serve with lemon wedges
Full Story Read Here : https://www.taste.com.au/recipes/healthy-quick-chicken-piccata-bowl/iu76setn