Chicken Piccata and Caesar Salad
Chicken Piccata and Caesar Salad
Ingredients
- 1½ pounds thin chicken cutlets, trimmed and pounded
- 1 cup cornstarch seasoned with salt/pepper
- 4 T. butter, divided
- 2 T. olive oil, divided
- ½ large lemon, juiced
- ½ lemon,sliced
- ½ c. white wine
- ½ c. chicken broth
- 1 can artichoke hearts, chopped
- 3-4 T. capers
- Chives, a handful chopped for garnish
Instructions
- Dredge chicken in cornstarch,
- Cook in a skillet in two batches. Each batch gets cooked in 2 T. butter and 1 T. olive oil to brown on both sides. Then remove to a plate.
- To the hot skillet, add the lemon juice, wine and broth slowly to deglaze the pan.
- Simmer a few mins.
- Add the artichokes, lemon slices and capers.
- Return the chicken to the skillet and cook on a low simmer a few mins to cook through.
- Garnish with capers and serve with caesar salad.
Caesar Dressing
Ingredients
- ½ c. olive oil
- 2T dijon mustard
- 3 garlic cloves
- 4 anchovies
- ½ lemon, juiced
- salt and pepper to taste
For serving
- fresh Parmigiano-Reggiano cheese, grated
- arugula or romaine
Instructions
Dressing
- Food process all.
- Serve tossed with arugula/romaine and cheese.
- Add extra pepper!
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