Parmesan Chicken Piccata Recipe

Prepare the Chicken

Pound the chicken breasts to an even thickness. Season with salt and pepper, then coat in flour and parmesan cheese.

Cook the Chicken

In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden brown. Remove from pan and set aside.

Make the Sauce

In the same skillet, melt butter and add minced garlic. Sauté for 1-2 minutes, then add capers, chicken broth, and lemon juice. Simmer for 3-4 minutes.

Combine

Return the chicken to the skillet and coat in the lemon-caper sauce. Cook for an additional 2-3 minutes.

Prep the Artichokes

Preheat oven to 400°F (200°C). Cut the artichokes in half and remove the choke. Drizzle with olive oil, salt, and pepper.

Roast

Place artichokes cut side down on a baking sheet and roast for 25-30 minutes until tender.

Prep the Tomatoes

Toss cherry tomatoes with olive oil, salt, pepper, and basil.

Roast

Spread on a baking sheet and roast in the oven for 15-20 minutes until blistered.

Cook the Potatoes

Boil the potatoes in salted water until fork-tender. Drain and return to pot.

Mash

Add butter, milk, and salt to the potatoes. Mash until creamy and smooth.

Sauté the Broccolini

In a skillet, heat olive oil over medium heat. Add broccolini and sauté for 4-5 minutes until bright green and tender. Season with salt.