Lemon Chicken Piccata with Roasted Asparagus
Updated: Aug 14, 2020
Hi! I know posts are few and far between at the moment but they will be picking up very soon! I've just touched down in London town and have been planning what this next week will bring. I'm having to get more and more creative to bring out new things as i've pretty much exhausted all of my tried and tested recipes. I know lots is going to go wrong in my kitchen over the next few weeks but hopefully a lot goes right to balance it out.
This fine Sunday I bring to you something a little good and a little bad for you. The flavour is so worth the bad though, I promise. However, if you're on a stricter diet, check out my PRO TIPS section to see what substitutions you can make.
Stand far away from the stove when you pour in the wine and lemon juice. Last time I made this recipe, the sauce all but exploded (still tasted amazing though).
I like a subtle lemon flavour but if you loveee lemon, grill some lemon slices with your sage and remove it from the pan when you remove the sage.
If you toss some linguine through this sauce you have yourself a lemon chicken piccata pasta!
Healthier version: Reduce the amount of butter used and just add more oil instead. Switch up which flour you use i.e. a wholemeal flour. That's the best I can do for you guys as it's relatively healthy otherwise!
Lemon Chicken Piccata
3 tablespoons of olive oil
4 chicken breasts
1/3 cup of plain flour
1/4 cup of grated parmesan
15 fresh sage leaves
4 tablespoons of butter
Juice of 1 lemon
1/2 cup of white wine
2 tablespoons of capers
Pinch of salt and pepper
20 stalks of asparagus
1 teaspoon of olive oil
1/4 cup of parmesan
Pinch of salt and pepper
(This will take about 13 minutes so start cooking this in time with the piccata which will take about 20 minutes)
Preheat your oven to 220℃ (428℉)
Rub the olive oil, salt, and pepper over the asparagus.
Lay the asparagus out on a lined baking tray and sprinkle over the parmesan.
Place in the oven for 7 minutes. Take out and serve with your piccata!
Season the chicken breasts with salt and pepper.
Mix together the flour and parmesan. Cover the chicken breasts in the flour and parmesan mixture. Lightly shake off the excess.
Heat up a skillet with the olive oil on a medium-high heat. Once the oil is glistening add in your chicken breasts. Cook on each side for 3 - 5 minutes (until golden brown and cooked through). Remove the chicken breasts and set aside.
In the same skillet add in your butter and sage leaves. Once the sage leaves have crisped up take them out of the skillet and set them aside (about 2-3 minutes).
Add in your lemon juice and white wine to the skillet (STAND BACK AS IT MIGHT SPIT AT YOU!) This will deglaze the pan. After 1 minute, add in your capers and add your chicken back in. Leave for 5 minutes until the chicken has heated through.
Serve the chicken over the top of your roasted asparagus. Spoon a few tablespoons of the reduction and capers in the pan over your chicken. Serve with a few of your crispy asparagus leaves and voila! ENJOY :)