Chicken Piccata Toss. Oh, how I need you. The specialness of this dinner is the ease and familiarity of it all. Chicken. Rice. Lemon. The basics. We all have these ingredients hanging in our kitchen. So, it is easy to whip up when one is swamped with the daily duties of life. I like to get the prep in ahead with the chopping of ingredients:
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.
I serve with rice, a veg and/or salad.
Chicken Piccata Toss with Rice
Course: MainCuisine: Italian AmericanDifficulty: Easy6
servings20
minutes30
minutesIngredients
2 Tbsp. olive oil
2 Tbsp. butter, divided
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 to taste
Fresh black pepper
To serve: Cooked rice and parmigiano cheese
Directions
- 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 1 Tbsp. 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. Add the remaining Tbsp. of butter. 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.
