Chicken Piccata Recipe
Pan fried chicken breast with a parmesan risotto and asparagus served with a lemon-caper butter sauce.
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Ingredients
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Chicken Piccata
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Dredge them in flour, shaking off the excess.
- 2
Cook 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.
- 3
Make the Sauce
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.
- 4
- 5
Prepare the Risotto
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.
- 6
Cook the Asparagus
Blanch asparagus in boiling water for 3-4 minutes until bright green and tender. Drain and set aside.
- 7