Pollo Alla Piccata Recipe
San Marzano Marinara, Pomodorini Tomatoes, Garlic, Capers, Lemon White Wine Sauce, Fingerling Potatoes, EVOO, Fresh Torn Basil
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Fingerling Potatoes
Spread the potatoes on a baking sheet and roast for 25-30 minutes or until golden brown and tender, stirring halfway through.
- 2
- 3
Prepare the Sauce
Stir in the San Marzano marinara sauce, capers, Pomodorini tomatoes, and lemon juice. Let the sauce simmer for 5-7 minutes until it thickens slightly.
- 4
Combine Chicken and Sauce
Return the cooked chicken to the skillet, spooning the sauce over the chicken. Cook for an additional 2-3 minutes to warm the chicken through and allow it to absorb the flavors.
- 5
Serve
To serve, place the roasted fingerling potatoes on a plate, top with the chicken and sauce, and garnish with fresh torn basil leaves. Enjoy your Pollo alla Piccata!