Weekday Italian: Chicken Piccata and Roasted Asparagus

I grew up Italian. Sunday dinners always consisted of pasta with ‘gravy’ and meatballs. Sometimes Lasagne, Chicken Cacciatore and Chicken Piccata were the main event.  Home cooked Italian to me means home and love, so I try to cook my family some of my childhood favorites when I can.  Many people think a good italian meal takes all day and a labor of love to prepare, which is simply not always the case.  This is a quick and tasty italian meal  that can be made easily on any weekday when your pressed for time, and without breaking the bank!

Chicken Piccata with Roasted Parmesan Asparagus

I love my mom’s Chicken Piccata. It is so simple, uses fresh ingredients, and packs a lemony punch that my family loves.  Many of the ingredients are pantry and refrigerator staples, making it a great last minute meal as well.  And what is better than a dish that only uses one pot to cook the chicken and make the sauce all in one… less mess to clean up is a big win in my book for any weekday meal!

Chicken Piccata:

  • 4 Chicken breasts (pounded thin)
  • Fresh parsley – chopped
  • 3-4 garlic cloves – chopped
  • 1 egg
  • splash of milk
  • olive oil
  • vermouth wine (if you don’t have on hand no big deal, just adds the extra punch to the dish)
  • lemon juice (about 2 lemons)
  • capers
  • 1 cup flour, plus a tbsp

1. Mix 1 cup of flour in a bowl with salt and pepper.

2. Mix the egg and a splash of milk in another bowl. Its super fun to get the kids involved in this step. My daughter loves to help me in the kitchen and she is only 2!Get kids helping in the kitchen

3. Add olive oil (enough to coat pan), garlic and parsley in a pan. Sauté for a few minutes. Add a dash of italian seasoning for some extra flavor.Oil and parsley in the pot

4. Dip the chicken in the egg mixture, coat well. Then dip into the flour mixture and place in pan. Cook 5-7 minutes per side. Once the chicken is cooked, remove from pan and set aside so you can make the sauce!

5. Add equal parts lemon juice and vermouth wine to the pan (about 1/4 cup of each).  Add in a tbsp or so of flour, bring to a boil and stir occasionally until the sauce thickens. If it doesn’t thicken, add more flour until it thickens.

6. Add the chicken back into the pan and simmer on medium/low for a few minutes.

Chicken Picata in the sauce

7. Turn the chicken over when ready, add the capers and simmer for another minute. Serve and enjoy!

 Parmesan Romano Roasted Asparagus

  • Asparagus, washed and trimmed
  • Salt and Pepper
  • Olive Oil
  • Parmesan and Romano Cheese, freshly grated or shaved

1. Pre-heat your oven to 400 degrees.

2. Lay your washed and trimmed asparagus on a baking sheet, tips alternating direction and drizzle with olive oil.

3. Sprinkle the grated cheeses over your asparagus and season with salt and pepper (easy on the salt since parmesan cheese is already salty)

4. Bake for 15 minutes, or until the Asparagus is a desired crispness.

 Parmesean Asparagus

You can serve your Chicken Piccata and Asparagus with a side of pasta, polenta, or whatever grain you choose.  We opt for a grain free meal when making this dish… save our calories for the wine :)

Enjoy!

Chicken Piccata with Roasted Parmesan Asparagus

FacebookTwitterGoogle+PrintEmail

Leave a Comment

*


four + = 13