Chicken Piccata Recipe
organic chicken breast, roasted potato, capers, white wine lemon butter sauce
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash and cut the potatoes into wedges. Toss them in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes, or until golden brown and crispy.
- 2
Prepare the Chicken
While the potatoes are roasting, season the organic chicken breasts with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauce Preparation
- 3
Make the White Wine Lemon Butter Sauce
In the same skillet used for the chicken, pour in the white wine and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Add the capers and lemon juice. Let the sauce reduce for about 3-4 minutes. Lower the heat and stir in the unsalted butter, one tablespoon at a time, until melted and combined.
Assembly
- 4
Combine Chicken and Sauce
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Allow the chicken to warm up in the sauce for about 2-3 minutes.
- 5
Serve
Plate the roasted potatoes and top with the chicken piccata. Drizzle any remaining sauce over the dish and serve immediately.