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Chicken Piccata & Rice
By Judy Kim
Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
Piccata? You gotta.
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Ingredients
- 2 Tbsp. extra-virgin olive oil
- 2 lb. boneless skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 1 Tbsp. butter
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 cup white rice
- 1 cup dry white wine
- 3 Tbsp. brined capers, rinsed
- 1 lemon, thinly sliced
- 2 cups low-sodium chicken broth
- 1/4 cup freshly chopped parsley, plus more for garnish
Directions
- Step 1In a large skillet over high heat, heat oil and sear chicken on one side until deeply golden. Season with salt and pepper, then transfer to a plate and set aside.
- Step 2Lower heat to medium and add butter, garlic, and onion. Cook until softened, 3 to 4 minutes. Stir in rice and cook for 1 minute more. Pour in wine and bring to a boil. Add capers, lemon slices, broth, parsley, and seared chicken. Cover and simmer until rice is tender and chicken is no longer pink, 20 minutes. Garnish with parsley and serve immediately.
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