halfbakedharvest4.9
Lemon Butter Chicken Piccata with Pesto Polenta
A simple, one-pan, delicious dinner to serve on hectic weeknights...so easy and effortless!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
1. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about ⏱️ 3-5 minutes per side. Remove the chicken from the skillet.3. To the same skillet, add the butter, asparagus, and a pinch each of salt and pepper. Cook until just tender, about ⏱️ 5 minutes. Add the garlic, capers, and thyme, cook another ⏱️ 2 minutes. Pour in the wine and lemon juice, cook ⏱️ 1 minute. Return the chicken to the pan and simmer for ⏱️ 5 minutes, until warmed through.4. Meanwhile, make the polenta. Bring 3 cups water to a boil over medium heat in a medium pot. Whisk in the polenta, stirring until the polenta is soft and thickening, ⏱️ 5 minutes. Stir in the butter, parmesan, and 2 tablespoons pesto. 5. Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.
garlic, chopped2 clovescapers3 tablespoonsfresh thyme1 tablespoon
Nutrition Facts
calories
811 kcal
serving Size
1 serving
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