Chicken Piccata Recipe
Recipe information
Make Chicken Piccata in just 45m. Pan fried chicken breast with a parmesan risotto and asparagus served with a lemon-caper butter sauce.
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Ingredients
Chicken Piccata
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. Finish the Chicken
Return the chicken to the skillet, spoon sauce over it, and cook for an additional 2 minutes. Sprinkle with parsley before serving.
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.
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