Directions
- 1Cut the chicken breasts into smaller pieces and season them with salt, pepper, and dried herbs.
- 2Chop the small red onion and garlic.
- 3Chop the parsley and put it in a small glass container.
- 4Mix the all-purpose flour with salt, pepper, and dried herbs on a large plate.
- 5Add water to the flour mixture and stir it until it forms a batter.
- 6Dredge the seasoned chicken pieces into the flour mixture.
- 7Heat olive oil and butter in a large skillet over medium heat.
- 8Add the breaded chicken to the skillet and cook until golden brown.
- 9In the same skillet, add the chopped onions and garlic and cook until softened.
- 10Add capers to the skillet and cook for about a minute.
- 11Add lemon juice and sun-dried tomatoes.
- 12Pour in the heavy cream and stir to combine.
- 13Add the cooked chicken to the sauce and stir gently.
- 14Add parsley to garnish.
- 15Cook the asparagus in a separate pan with olive oil, salt, pepper and garlic until tender.
- 16Serve the chicken piccata over a bed of rice and asparagus.
Ingredients
- 4 chicken breasts
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch dried herbs
- 1 bunch asparagus
- 1 small red onion
- 3 cloves garlic
- 1 handful parsley
- 1 cup all-purpose flour
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 2 tablespoons sun-dried tomatoes
- 1 cup heavy cream
- 1 serving cooked rice
Equipment
knifecutting boardsmall glass containerlarge platesmall bowlmeasuring cuplarge skilletsmall saucepantongsspatulalemon juicer
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