Name: Wild River Grilles Chicken Piccata Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces Free range Petaluma chicken breast; 1 cup Panko breadcrumbs; 1 tsp Italian herbs (oregano, basil, thyme); 1 lb Red potatoes; 1 lb Brussels sprouts; 2 tbsp Lemon juice; 2 tbsp Capers; 4 tbsp Butter; 2 tbsp Olive oil; to taste Salt; to taste Black pepper

Method

Cooking Instructions

Prepare the Chicken

Preheat your oven to 400°F (200°C). Season the chicken breasts with salt, black pepper, and Italian herbs. Dip each breast into the panko breadcrumbs, coating both sides evenly.

Cook the Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a baking dish and place it in the oven to keep warm.

Prepare the Red Potato Mash

While the chicken is baking, peel and chop the red potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash the potatoes with butter, adding salt and pepper to taste.

Cook the Brussels Sprouts

Trim and halve the Brussels sprouts. In the same skillet used for the chicken, add the Brussels sprouts and sauté for about 5-7 minutes until tender and slightly caramelized. Season with salt and pepper.

Make the Lemon Caper Beurre Blanc

In a small saucepan, combine lemon juice and capers over medium heat. Whisk in butter, one tablespoon at a time, until melted and emulsified. Season with salt and pepper.

Serve

Plate the panko-crusted chicken breast alongside the red potato mash and Brussels sprouts. Drizzle the lemon caper beurre blanc over the chicken and serve immediately.