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–+ servings

Lemon Butter Chicken Piccata with Pesto Polenta

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. 
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings

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.
Keyword #northeastnosh #polenta #asparagus #chickenpiccata #chicken #comfortfood #italiansuisine #lemonchicken #lemonbutter #lemonbutterchicken #pesto #food #foodie
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