Lip-Smacking Chicken Piccata with Arugula Salad

Yield: 4

Author: Madeline Bertarelli

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Lip-Smacking Chicken Piccata with Arugula Salad

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Chicken piccata is one of my favorite restaurant orders. I was always disappointed when recreating it at home because it would come out too "flat" - not enough acid and lemon, not a good sear on the chicken... When I trialed this recipe, I finished with a sprinkle of salt and boom - I finally had my favorite restaurant meal recreated at home! I paired it with arugula salad because there's something about the combination that is just divine. You won't miss the pasta.Organic chicken is lightly sprinkled with arrowroot starch for a low-carb substitute in place of flour. Ample oil lightly fries the cutlets for a beautiful, crispy golden crust. It is key for cooking the chicken breasts, so don't skimp on it. Finished in a buttery, silky lemon garlic sauce, I guarantee you'll keep this in your dinner rotation!

Ingredients

Chicken Piccata

• 4 large boneless and skinless chicken breasts halved horizontally to make 8
• 3 tablespoons arrowroot starch
• 2 teaspoons diamond crystal kosher salt
• 0.5 teaspoon cracked black pepper
• 6 tablespoons unsalted butter, divided
• 4 tablespoons olive oil, divided
• 6 large cloves garlic minced
• 0.5 cup dry white wine (can sub 2 tbsp white wine vinegar)
• 1.5 cups chicken stock
• 4 tablespoons fresh lemon juice
• 0.5 cup capers in brine

Instructions

Arugula Salad

1. 5 oz arugula
2. 1 tbsp garlic olive oil
3. juice of 1 lemon
4. 4 tbsp shaved parmesan
5. salt and pepper to taste

Chicken Piccata

1. Season the chicken on both sides with salt and pepper. Lightly sprinkle arrowroot powder on both sides.
2. In a large pan or skillet, heat 2 tablespoons of oil over medium-high heat. When shimmering and hot, fry 4 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Add another 2 tablespoons of oil and repeat with remaining cutlets.
3. Turn the heat down to medium. In the same pan, melt 2 tablespoons of butter. Fry the garlic for 30 seconds until fragrant. Add the wine/vinegar and bring to a boil, scraping up any brown bits from the bottom of the pan. Cook until wine almost evaporates, stirring occasionally.
4. Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). (This is when I like to prep the salad.)
5. Add remaining 4 tablespoons of butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through. Adjust salt and pepper if needed.
6. Garnish with extra sauce and serve immediately. Enjoy!

Arugula Salad

1. Toss all ingredients together. Keep in fridge until ready to serve.