Tuesday Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Season the chicken breasts with salt and black pepper. Dredge in flour, shaking off excess.

2. 2

   Cook the Chicken

   In a large skillet over medium heat, heat olive oil and 1 tablespoon of butter. Add the chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

3. 3

   Make the Sauce

   In the same skillet, add remaining butter and garlic. Sauté for about 30 seconds. Add capers, white wine, and lemon juice. Bring to a simmer, scraping up any bits from the bottom of the pan.

4. 4

   Finish the Dish

   Return chicken to the skillet and cook for another 1-2 minutes, allowing the chicken to absorb some of the sauce.

5. 5

   Prepare the Rice

   In a saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes until rice is tender and water is absorbed.

6. 6

   Prepare the Salad

   In a bowl, combine mixed salad greens, olive oil, balsamic vinegar, salt, and pepper. Toss to coat evenly.

7. 7

   Serve

   Plate the chicken piccata with sauce over the top, serve with jasmine rice and a side of salad.