Chicken Piccata

This chicken piccata is delicious. The chicken is tender, the flavor is so savory and you cook it all in one dish. Making clean up a breeze.

I hope you enjoy it as much as we did!

INGREDIENTS

4 chicken breast or thighs

1/2 tsp kosher salt

1/4 tsp ground black pepper

1 pint cherry tomatoes

1/4 cup olive oil (divided)

1 tbsp minced chives

3 tbsp chopped fresh parsley (save 1/2 for garnish

2 tbsp fresh chopped basil

1 lemon

2 clove garlic minced

1/2 cup chicken broth

2 tbsp capers (drained)

DIRECTIONS

•If using boneless chicken breast, pound each piece with a meat hammer until it is about 1/4 inch thick. Set aside.

•If using chicken thigh, or bone in breast place the chicken in your pan evenly like the photo above. Set aside.

Sprinkle the salt and pepper on your chicken.

Cut all of the cherry tomatoes in half, place in a bowl and mix with 2 tbsp of olive oil, chives, parsley, basil, garlic and squeeze half of the lemon in the bowl for lemon juice, with the shell of the lemon, use it to make zest. Mix all together and set aside.

Slice half of the lemon in thin slices and set aside.

• IF USING BONELESS CHICKEN BREAST

Put the remaining 2 tbsp of olive oil in skillet and place your chicken breast over medium-high heat for a couple of minutes on each side. Then place your chicken breast in the pan evenly.

Place the bowl of mixed ingredients on top of the chicken in the pan. (See above photo) and lemon slices on top.

Cover and cook in the oven on 375°F until chicken finishes cooking.

• IF USING CHICKEN THIGH or BONE IN BREAST

Add all mixed ingredients on top, and then add lemon slices on top, bake at 400°F for 20 minutes, turn down to 375°F and cook until done. Depending on your oven, 15-20 more minutes.

Garnish with chopped fresh basil and parsley, serve and enjoy!

I paired ours with a side of Au Gratin potatoes, and a ceaser salad 🥗.

~ANEWblog