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.

chicken piccata

Recipe information

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