Easy Weeknight Dinners

This Chicken Piccata recipe tastes like it comes straight from a 4-star restaurant and is super simple to whip up. Try to find thin cut chicken breasts if you can. If not, use a tenderizer (or any hammer like object you may own in the kitchen) and pound them yourself. 

While the Brussels sprouts are roasting in the oven, cook the chicken and you have yourself a delicious meal! This recipe is delicious enough to impress company and easy enough for a quick weeknight dinner.

Chicken Piccata

adapted from a Giada De Laurentiis recipe

Ingredients

1 pound skinless and boneless chicken breasts (purchase thin cut if you can)

Salt and pepper

All purpose flour

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup capers

1/3 cup fresh parsley, chopped

If you can find thin sliced chicken breasts, get them. It will save you the time of pounding them. If you can't find them thin sliced-

 put the cutlet in between two pieces of plastic or saran (I used a ziplock bag). 

Using a meat tenderizer, pound chicken into thin cutlets.

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In skillet over medium heat, melt the 2 tablespoons of butter & 3 tablespoons olive oil. 

When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. (chicken will finish cooking in the sauce later on)

Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Add next 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the same pan (do not clean) add the lemon juice, chicken stock and capers. Return to stove and bring to a boil, scraping bits from the bottom of the pan. The bits will add to the flavor. Check for seasoning to see if it needs salt or pepper. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk. 

Pour sauce over chicken and garnish with fresh parsley.

Roasted Brussels Sprouts

Ingredients

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Preheat oven to 400 degrees. 

Cut of the hard ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with olive oil, salt and pepper. Pour them on a sheet pan and roast for 35-40 minutes.