This Easy Chicken Piccata is a simple and elegant dish of lightly pan-fried chicken fillets in a rich sauce of white wine, fresh lemon juice, and capers.
Happy New Year!
Did you ring it in with champagne? Cake? A nice cozy spot on the couch?
We’re not New Year’s Eve people, really. I like to keep my chances of death to a minimum, so I prefer to stay off the roads and away from crowds. Oh wait…that’s every day.
Anyway, we usually just have a few close friends come over, or we go to their house. All in the neighborhood. Walking distance.
And that’s what we did. Adults played grown-up card games, while all the kids watched movies. I made it until 10:45.
But not before we feasted on massive amounts of bread and melted cheese.
The only alcohol I consumed was the 1/4 cup used in this Chicken Piccata recipe. I doubled it and served it as an appetizer. Is that weird? Nobody seemed to question it. They just pounced. Like wolves, really, on their prey.
I recommend making this for dinner before 2017 is over. It’s so incredibly delicious. And crazy easy. Approved and loved by all!
adapted from my Fish Piccata
Easy Chicken Piccata
- 1 pound boneless, skinless chicken breasts
- 1/2 pound asparagus , rinsed, tough ends removed
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- nonstick spray
- 2 tablespoons extra virgin olive oil
- 1/4 cup dry white wine
- 2 cloves garlic , minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers ,drained
- 2 tablespoons unsalted butter
- fresh lemon slices
- chopped fresh parsley
- Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness.
- Preheat oven to 425 degrees.
- Pat the asparagus spears dry and spread them out in a single layer on a rimmed baking sheet. Drizzle the olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente.
- In the meantime, season chicken breasts with salt and pepper, then dredge in flour. Coat a sauté pan with nonstick spray, add oil, and heat over medium-high. sauté for about 6 minutes on one side; flip over and sauté for another 5 minutes until cooked through, golden, and juices run clear. Transfer breasts to a platter.
- Deglaze pan with white wine; add in the garlic. Cook until liquid is nearly evaporated, about 1-2 minutes. Add broth, lemon juice, capers, and butter.
- Once butter melts, pour sauce over chicken breasts. Garnish with lemon slices and chopped fresh parsley. Serve immediately.