Chicken Piccata

Chicken Piccata with Roasted Fingerling Potatoes and Green Beans

35-45 Minutes 710 Calories per Serving

Plated's Chicken Piccata has been a favorite of mine since we first had it months ago, so I was super excited when it showed up as an encore recipe this March.  With a few simple ingredients, this dish is bright and flavorful, using lemons, white wine, butter, and capers to create a perfectly balanced sauce to pour over thinly pounded chicken.  Served with crunchy fingerling potatoes, and crisp, fresh green beans, this easy recipe is sure to be a hit at the dinner table.

Ingredients

  • 10 oz. fingerling potatoes
  • 8 oz green beans
  • 1/8 oz. parsley
  • 1 lemon
  • 2 boneless skinless chicken breasts
  • 1/4 cup flour
  • 2 packets unsalted butter, divided
  • 2 tablespoons capers
  • 1/2 cup white wine
  • 2 1/2 tablespoons olive oil
  • kosher salt
  • pepper

Directions

  1. Preheat oven to 425 degrees.  Rinse all produce.  Halve potatoes lengthwise.  Trim and discard ends of green beans.  Roughly chop parsley leaves, discarding stems.  Halve lemon.  Pat chicken dry with paper towel and place between 2 large pieces plastic wrap.  Using a meat mallet or heavy pan, pound to 1/4 inch thickness.
  2. On a baking sheet, toss potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper as desired.  Arrange cut-side down in a single layer and roast until browned and crispy, about 20 minutes.
  3. While potatoes roast, heat 1 tablespoon olive oil in a large pan over medium-high heat.  When oil is shimmering, add green beans and season with 1/4 teaspoon salt and pepper as desired.  Saute until bright green and tender, 5-7 minutes.  Transfer to serving plates, reserving pan for cooking chicken.
  4. Place flour on a large plate and season with 1/2 teaspoon salt and pepper as desired.  Season chicken all over with 1/4 teaspoon salt and pepper.  Dredge in flour, shaking off excess.  Wipe pan from green beans clean and add half of butter and 1/2 tablespoon of olive oil over medium-high heat.  When butter is foamy, add chicken and sear until crust is golden and chicken is cooked through and no longer pink, 3-4 minutes per side.
  5. Transfer chicken to a plate.  Add capers, white wine, parsley, and juice of 1 lemon to pan over medium-high heat.  Scrape up browned bits from bottom of pan, until liquid is reduced by half, 2-3 minutes.  Remove pan from heat and stir in remaining butter to melt.  Return chicken to pan with sauce and turn to coat.  Taste sauce and add more salt and pepper as desired.
  6. Divide roasted potatoes between plates with green beans.  Plate chicken and spoon over piccata sauce.

I promise you won't be disappointed with this dish.  It is easy to make, and the flavors are incredible.  Comment below and let me know how your dinner turns out!

<3 P.S.

I always cook the potatoes a few extra minutes because I like mine extra crispy. 

TasteDanielle Santanaplated, chicken, piccata, lemon, capers, white wine, wine, potatoes, dinner, chef, cook1 Comment