Chicken Piccata Recipe
Seared chicken with white wine, lemon, caper and butter sauce; with asparagus and lemon herb fingerling potatoes
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Ingredients
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Chicken Piccata
Asparagus
Lemon Herb Fingerling Potatoes
Method
Chicken Piccata Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each piece in all-purpose flour, shaking off the excess.
- 2
Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and sear for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, melt 2 tablespoons of unsalted butter. Add minced garlic and sauté for about 30 seconds until fragrant.
- 4
Deglaze the Pan
Pour in the white wine and bring to a simmer, scraping the bottom of the skillet to release any browned bits. Allow to cook for 2-3 minutes.
- 5
- 6
Garnish
Sprinkle with fresh parsley before serving.
Asparagus Preparation
- 7
Prepare the Asparagus
Trim the woody ends off the asparagus spears and rinse them under cold water.
- 8
Roast the Asparagus
Preheat the oven to 425°F (220°C). Toss asparagus with olive oil, salt, and black pepper. Spread out on a baking sheet and roast for 12-15 minutes until tender.
Lemon Herb Fingerling Potatoes Preparation
- 9
Prepare the Potatoes
Wash the fingerling potatoes and cut them in half lengthwise.
- 10
- 11
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet and roast in the oven at 425°F (220°C) for 25-30 minutes until golden brown and tender.
