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Lemon Butter Chicken Piccata with Pesto Polenta<\/p>\nLemon Butter Chicken Piccata with Pesto Polenta<\/p>\n
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4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally<\/p>\n
kosher salt and black pepper<\/p>\n
1\/3 C. all-purpose flour (can use GF flour too)<\/p>\n
1\/4 C. grated parmesan<\/p>\n
3 T. extra virgin olive oil<\/p>\n
1\/2 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc<\/p>\n
1\/3 C. fresh lemon juice<\/p>\n
4 T. salted butter<\/p>\n
1 bunch asparagus, ends trimmed<\/p>\n
2 cloves garlic, chopped<\/p>\n
1 T. fresh thyme<\/p>\n
3 T. capers<\/p>\n
Polenta<\/p>\n
1 C. dry instant polenta<\/p>\n
3 T. salted butter<\/p>\n
1\/4 C. basil pesto<\/p>\n
1\/4 C. grated parmesan<\/p>\n
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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. 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. 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. Meanwhile, make the polenta. Bring 3 C. 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 T. pesto. Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemon Butter Chicken Piccata with Pesto Polenta 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally kosher salt and black pepper 1\/3 C. all-purpose flour (can use GF flour too) 1\/4 C. grated parmesan 3 T. extra virgin olive oil 1\/2 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc 1\/3 C. fresh lemon juice 4 T. salted butter 1 bunch asparagus, ends trimmed 2 cloves garlic, chopped 1 T. fresh thyme 3 T….<\/p>\n