Lemon Butter Chicken Piccata with Pesto Polenta.
Ingredients
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 1/4 cup grated parmesan
- 3 tablespoons extra virgin olive oil
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/3 cup fresh lemon juice
- 4 tablespoons salted butter
- 1 bunch asparagus, ends trimmed
- 2 cloves garlic, chopped
- 1 tablespoon fresh thyme
- 3 tablespoons capers
- 1 cup dry instant polenta
- 3 tablespoons salted butter
- 1/4 cup basil pesto
- 1/4 cup grated parmesan
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Instructions
- 1. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.
- 2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
- 3. To the same skillet, add the butter, asparagus, and a pinch each of salt and pepper. Cook until just tender, about 5 minutes. Add the garlic, capers, and thyme, cook another 2 minutes. Pour in the wine and lemon juice, cook 1 minute. Return the chicken to the pan and simmer for 5 minutes, until warmed through.
- 4. Meanwhile, make the polenta. Bring 3 cups water to a boil over medium heat in a medium pot. Whisk in the polenta, stirring until the polenta is soft and thickening, 5 minutes. Stir in the butter, parmesan, and 2 tablespoons pesto.
- 5. Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.
Source
Original recipe: View Original
