I have been making this for a bazillion years. Literally. It makes frequent appearances when I am swamped with work, cleaning, life, etc. It's just something that is so delish and comforting and requires little brain function to whip up.
I like to add grape tomatoes and parsley for some brightness and color. Love it. This is easier to make then standard chicken piccata just because you don't need to dredge the chicken in flour. Less clean up and less time cooking. Which I know is what the people want. Usually.
Chicken Piccata Toss with Rice
Makes 4 to 5 servings
2 Tbsp. olive oil
1 Tbsp. butter
2 1/2 lbs. boneless chicken breast, cut into 1-inch pieces
2 small shallots, minced
4 garlic cloves, minced
3/4 cup dry white wine
Zest and juice of 1 lemon
2 cups low-sodium chicken broth (1 14.5 oz. can)
2 Tbsp. flour
1 Tbsp. capers, rinsed
1/4 cup flat-leaf parsley, chopped
1 pint grape tomatoes, halved
Salt and pepper to taste
To serve: Cooked rice and parmigiano cheese
In a large pan, add olive oil and heat over medium high heat. Add chicken. Season with salt and pepper. Brown on all sides. About 6-8 minutes. Remove cooked chicken to a plate.
In the same pan over medium heat, add butter. Add shallots, garlic and lemon zest. Cook for 3 minutes. Add flour. Whisk to cook flour down. Add white wine. Deglaze pan and reduce wine to about half. Add chicken broth, lemon juice and capers. Bring to a simmer. Season with salt and pepper. Simmer for about 5 minutes.
Return chicken to pan. Cover and simmer for five minutes, occasionally stirring the mixture. Add grape tomatoes. Cover and cook for 5 five more minutes. Top with parsley. Serve over rice. Top with grated parmigiano, if desired.
I made this for dinner tonight and it was so delicious!!! Thank you for sharing the recipe! I added spinach at the end to up the veggies for the family and served it over penne. Everyone loved it!
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