Chicken Piccata Recipe
chicken breast sauteed in a white wine, butter, caper sauce served w/ risotto & garlic spinach
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Ingredients
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Chicken Piccata
Risotto
Garlic Spinach
Method
Chicken Piccata
- 1
Prepare Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each piece in flour, shaking off the excess.
- 2
Sauté Chicken
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Make Sauce
In the same skillet, add white wine and scrape up any brown bits from the bottom. Stir in capers, lemon juice, and remaining butter. Allow the sauce to simmer for 2-3 minutes.
- 4
Risotto
- 5
- 6
Toast Rice
Stir in arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 7
Add Liquids
Pour in white wine and let it absorb. Gradually add chicken broth, one cup at a time, stirring frequently until the liquid is absorbed before adding the next cup. This process should take about 18-20 minutes.
- 8
Finish Risotto
Once the rice is creamy and cooked al dente, stir in butter, parmesan cheese, salt, and black pepper. Mix well and keep warm.
Garlic Spinach
- 9
- 10
Cook Spinach
Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and black pepper to taste.
