Warning! This will become your new go-to chicken recipe. I was introduced to chicken piccata from a food blogger I follow. I tried out her recipe and then made it my own. My husband who only likes dark meat, loves this chicken breast dish. It is wonderful with a simple salad on the side or for a heartier meal, serve it with my delicious roasted potato and green bean salad.
This potato salad is like none other. It is the BEST potato salad! The caramelized onions really take it over the top. If you have never made caramelized onions, they are easy to make. You will not use all of the caramelized onions for the potato salad so here are a few ways I love to use them. Top your scrambled eggs, burger, sandwiches, and steak with the succulent sweet and rich caramelized onions.
Chicken Piccata with Roasted Potato and Green Bean Salad
Print RecipeIngredients
- Chicken Piccata:
- 4 boneless, skinless chicken breasts (2 pounds)
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 2 ¼ teaspoons fine sea salt
- 5 tablespoons light olive oil (not extra-virgin)
- 3 tablespoons diced yellow onion
- 2 garlic cloves, minced (2 teaspoons minced garlic)
- 1 cup white wine (Sauvignon blanc or Pinot Grigio)
- 1 cup chicken stock
- 3 tablespoons lemon juice
- 4 tablespoons capers
- 1 lemon thinly sliced, seeds removed
- 6 tablespoons salted butter
- 1/2 tablespoon chopped flat leaf parsley
- Roasted Potato and Green Bean Salad:
- Roasted Vegetables-
- 1 (28-ounce) bag baby Gold potatoes, cut into 1-inch pieces
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 ½ teaspoon fine sea salt
- ¼ teaspoon cracked black pepper
- 1 cup frozen and thawed cut green beans
- Dressing-
- 3 tablespoons caramelized onions, recipe below
- 3/8 teaspoon minced garlic
- 2 tablespoons sour cream
- 2 tablespoons goat cheese
- 1 teaspoon coarse ground Dijon mustard
- ½ teaspoon red wine vinegar
- 1/4 teaspoon chopped fresh chives
Instructions
Place each chicken breasts in between pieces of plastic wrap. Pound the chicken with a meat mallet or rolling pin to ½-inch thick.
On a baking sheet, add the cornstarch, flour, and ¼ teaspoon salt. Toss the flours and salt together until combined
Season the chicken breasts with 1 teaspoon salt.
Working with one chicken breast at a time, coat in the flour mixture. Patting the flour onto the chicken to evenly coat. Allow the chicken to rest for 5 minutes.
Heat a large nonstick skillet over medium heat. Add 4 tablespoons oil. Place all the chicken breasts into the skillet. Cook for about 4 to 5 minutes on each side or until the chicken is browned and cooked through. Transfer to a serving platter.
Wipe the skillet clean. Add the remaining 1 tablespoon oil. Add the diced onion. Cook for 4 minutes or until translucent over medium heat. Add the garlic. Cook for 30 seconds.
Add the wine and chicken stock. Increase heat to medium-high. Cook until the liquid has reduced halfway.
Once reduced, add the lemon juice, capers, lemon slices, and remaining 1 teaspoon salt. Gently stir. Allow to cook over medium heat for about 10 minutes to allow the lemon slices to soften and flavors to build.
Stir in the butter and cook for 1 minute.
Pour the sauce over the chicken. Garnish with the chopped parsley.
Serve warm.
For the potato salad, Preheat an oven to 400 degrees F.
Toss the potatoes in 1 tablespoon olive oil on a baking sheet. Season with 1 teaspoon salt and 1/8 teaspoon pepper. Bake for 35 minutes.
Toss the green beans in the remaining 1 teaspoon olive oil on a baking sheet. Season with the remaining ½ teaspoon salt and 1/8 teaspoon pepper. Place the green beans in the oven the last 15 minutes of the potatoes baking time, tossing halfway through baking. Toss the potatoes as well.
Meanwhile, prepare the dressing. Mince the caramelized onions and add to a medium bowl. Add the garlic, sour cream, 2 tablespoon goat cheese, mustard, red wine and chives. Stir until combined. Add the roasted potatoes and green beans. Fold the roasted vegetables in the dressing until coated. Transfer the potato salad to a serving dish.
Serve warm or at room temperature.
Serves 4.
Caramelized Onions
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
1 Vidalia onion
For the caramelized onions, heat a large sauté pan over medium heat. Add the oil and butter.
While the butter is melting, halve the onion and remove the skin. Cut into about ¼-inch thick slices. Add to the pan and cook for 10 minutes. Toss. Cook for another 20 minutes, tossing occasionally.
Note: The potato salad recipe only uses 3 tablespoons caramelized onions. Reserve the remaining onions in an airtight container. Will keep for up to 1 week.
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