By Sophie Conniff
Preheat your oven to 200°C (400°F). Wash and halve the baby potatoes, then toss them with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 25-30 minutes until golden brown.
Meanwhile, cut the chicken breasts in half horizontally to thin them out. Season both sides with salt and pepper. Dredge each piece in flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, then add the lemon juice, lemon slices, and capers. Cook for 2-3 minutes until the sauce reduces slightly.
Return the chicken to the skillet, turning to coat in the sauce. Let it simmer for another minute, then remove from heat.
While the chicken is simmering, trim the ends of the broccolini. Place them on another baking sheet, drizzle with a little olive oil, salt, and pepper, and roast in the oven for 10-12 minutes until tender but still crisp.
Serve the chicken piccata hot with the roasted potatoes and broccolini on the side. Garnish the chicken with additional lemon slices if desired.
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This Main Course Dinner recipe is ready in 45 minutes and features boneless skinless chicken breasts, all-purpose flour, olive oil and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 200°C (400°F). Wash and halve the baby potatoes, then toss them with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 25-30 minutes until golden brown.
Meanwhile, cut the chicken breasts in half horizontally to thin them out. Season both sides with salt and pepper. Dredge each piece in flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, then add the lemon juice, lemon slices, and capers. Cook for 2-3 minutes until the sauce reduces slightly.
Return the chicken to the skillet, turning to coat in the sauce. Let it simmer for another minute, then remove from heat.
While the chicken is simmering, trim the ends of the broccolini. Place them on another baking sheet, drizzle with a little olive oil, salt, and pepper, and roast in the oven for 10-12 minutes until tender but still crisp.
Serve the chicken piccata hot with the roasted potatoes and broccolini on the side. Garnish the chicken with additional lemon slices if desired.
Calories per Serving: 480
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