Description
Succulent lemon butter chicken piccata dances with zesty Italian flavors alongside creamy pesto polenta. Bright citrus notes and rich butter sauce elevate this classic dish, inviting you to savor each luxurious bite of Mediterranean-inspired comfort.
Ingredients
Scale
Protein:
- 4 chicken cutlets
- 2 boneless chicken breasts
Seasonings and Dry Ingredients:
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan
- 1 tablespoon fresh thyme
- 3 tablespoons capers
Cooking Liquids and Produce:
- 3 tablespoons extra virgin olive oil
- 1/2 cup dry white wine
- 1/3 cup fresh lemon juice
- 7 tablespoons salted butter
- 1 bunch asparagus
- 2 cloves garlic
- 1 cup dry instant polenta
- 1/4 cup basil pesto
Instructions
- Blend parmesan with flour in a shallow dish. Thoroughly coat chicken pieces, pressing mixture firmly into the meat for a crisp exterior.
- Warm olive oil in a large skillet over medium-high heat (375°F). Sear chicken until golden brown, approximately 3-4 minutes per side. Transfer chicken to a clean plate.
- In the same skillet, melt butter and introduce asparagus. Season with salt and pepper, cooking until vegetables reach a tender-crisp texture, around 4-5 minutes.
- Incorporate garlic, capers, and thyme into the skillet. Sauté for 1-2 minutes until fragrant. Deglaze pan with white wine and fresh lemon juice, allowing liquid to reduce slightly.
- Return chicken to the skillet, nestling pieces into the sauce. Simmer for 4-5 minutes, ensuring chicken is heated through and flavors meld.
- Prepare polenta by boiling water in a medium pot. Whisk polenta continuously until smooth and thick, approximately 4-6 minutes.
- Fold butter, parmesan, and pesto into the polenta, creating a creamy base. Stir until ingredients are fully integrated.
- Plate polenta as a foundation, arranging chicken and asparagus on top. Generously spoon pan sauce over the dish.
- Garnish with fresh basil leaves for a vibrant finish.
- For gluten-free adaptation, substitute wheat flour with almond flour or a specialized gluten-free blend.
Notes
- Ensure chicken is pounded evenly to guarantee uniform cooking and tender texture.
- Pat chicken dry before dredging to help flour mixture stick better and create a crispy golden crust.
- Use fresh lemon juice for brighter, more vibrant flavor compared to bottled alternatives.
- For lighter version, replace butter with olive oil and reduce total amount used in the recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 512 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 110 mg