Quick and easy Lemon Butter Chicken Piccata with Pesto Polenta. Lightly breaded chicken seared until golden with fresh lemon and butter. The chicken is finished in a simple white wine pan sauce with garlic asparagus. It’s simple but mouthwatering. Especially when served over creamy pesto parmesan polenta. Everything together is delicious and perfect for spring and summer cooking.
Ingredients:
4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
kosher salt and black pepper
1/3 cup all-purpose flour (can use GF flour too)
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
Polenta:
1 cup dry instant polenta
3 tablespoons salted butter
1/4 cup basil pesto
1/4 cup grated parmesan
Directions:
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.
Notes:
To Make Gluten Free: replace the flour with almond flour, or your favorite gluten-free flour blend.
Prep Time: 25minutes Cook Time: 25minutes Total Time: 50 minutes Servings: 4 Calories Per Serving: 811 kcal
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 can use GF flour too
- 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
Polenta:
- 1 cup dry instant polenta
- 3 tablespoons salted butter
- 1/4 cup basil pesto
- 1/4 cup grated parmesan
Instructions
- 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.
- 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.
- 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.
- 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.
- Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.
Notes:
- To Make Gluten Free: replace the flour with almond flour, or your favorite gluten-free flour blend.
