Pan fried chicken breast with a parmesan risotto and asparagus served with a lemon-caper butter sauce.

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

Prepare the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Remove and set aside.

Cook the Chicken

In the same skillet, add butter and minced garlic, sauté for 1 minute. Pour in white wine and lemon juice, scraping up any browned bits. Add capers and let it simmer for 2 minutes.

Make the Sauce

Return the chicken to the skillet, spoon sauce over it, and cook for an additional 2 minutes. Sprinkle with parsley before serving.

Finish the Chicken

In a separate pot, bring chicken broth to a simmer. In another pan, heat olive oil and add Arborio rice, stirring for 1-2 minutes. Gradually add broth, stirring constantly until rice is creamy and al dente, about 18-20 minutes. Stir in Parmesan cheese.

Prepare the Risotto

Blanch asparagus in boiling water for 3-4 minutes until bright green and tender. Drain and set aside.

Cook the Asparagus

Plate the risotto, top with chicken piccata, drizzle with lemon-caper butter sauce, and serve with asparagus on the side.

Serve

Chicken breasts

Salt

Black pepper

All-purpose flour

Olive oil

Butter

Garlic cloves

Lemon juice

Capers

Parsley

Parmesan cheese

Arborio rice

Chicken broth

Asparagus

White wine

Chicken Piccata

Make Chicken Piccata Recipe in just 45m. Pan fried chicken breast with a parmesan risotto and asparagus served with a lemon-caper butter sauce.

Chicken Piccata Recipe

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