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Chicken piccata with caramelised lemon, chipotle and tarragon
Fruit and vegetables
2
lemons
, 1½ cut into thin slices, ½ juiced
5 large
garlic
cloves
20g/¾oz
tarragon
, leaves picked and chopped
1
garlic
clove, finely chopped
2
spring onions
, finely chopped
1 tbsp
coriander
, roughly chopped
1 tbsp
dill
, roughly chopped
½
lime
, zest and juice
Tins, packets and jars
3 tbsp
capers
125g/4½oz long-grain white
rice
Cooking ingredients
3 tbsp
olive oil
1–2 tbsp
chipotle
en adobo
1 tsp
honey
salt and freshly ground
black pepper
250ml/9fl oz water or vegetable
stock
1 tbsp
olive oil
or mojo de ajo
1 tbsp toasted nuts and
seeds
pinch
sea salt
Dairy, eggs and chilled
100g/3½oz cold
butter
, cubed
50g/1¾oz unsalted
butter
Meat, fish and poultry
2 skinless, boneless
chicken breasts
Other
150ml/5fl oz
white wine
Back to recipe
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