Chicken Piccata
This is a great recipe even the men will love. Tender, chicken cutlets sauteed with capers and lemon slices and served with fresh asparagus and mushrooms. So delicious and filling you don’t even have to tell them it’s healthy.
- 6 chicken cutlets
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 3 tbsp capers, drained
- 3 tbsp fresh lemon juice
- 1 tbsp butter
- 1 lb asparagus, cut into 1-inch pieces
- 1 8 oz pkg sliced mushrooms
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp Italian seasoning
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Cook chicken in 2 Tbsp. hot oil in a large skillet on both sides until done.
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Remove chicken; sauté garlic in pan over medium heat 1 minute.
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Stir in broth; cook until reduced to ¼ cup. Remove from heat; add 1 Tbsp. olive oil, capers, lemon juice, and butter, stirring until butter melts. Serve over chicken.
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Sauté asparagus and mushrooms in hot oil in a large nonstick skillet over high heat 4 minutes or until just tender.
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Stir in garlic, Italian seasoning and salt and pepper to taste. Cook 1 minute.
This dish was amazing! I made it exactly as written and wouldn’t change a thing. The chicken was moist and so, so, so satisfying. I’m a carnivore and I could eat it every day of the week. The asparagus and mushroom s rounded out the dish. Excellent!
I made this again tonight (for I can’t count how many times). It’s still amazing and one of our favorite meals.