Chicken Piccata and Rice
In Chicken Piccata and Rice, tender and tangy chicken piccata is cooked with fluffy and flavorful rice with wine, lemon, capers and a garnish of fresh parsley.
Servings: 4
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless, skinless chicken breasts
- salt and freshly ground black pepper to taste
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 cup arborio rice
- 1 cup dry white wine (use your favorite white wine)
- 1 cup chicken broth fat free and low-sodium
- 4 lemon slices + a few more for garnish (if you do not like the strong taste of lemon, use meyer lemons)
- 3 tablespoons capers
- chopped fresh parsley for garnish
Instructions
- Prep. Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet.
- Brown the chicken. Season the chicken breasts with salt and pepper and cook them on each side for 3 minutes, or until browned. Remove the chicken from the pan and set aside.
- Saute the aromatics. Return the pan to medium heat and add the remaining olive oil. Add the onions and garlic; cook for 2 minutes or until the onions are tender.
- Add rice and wine. Stir in the rice and cook for 1 minute. Pour in the wine and bring to a boil.
- Combine and cook. Add the chicken breasts back to the pan, stir in the chicken broth, lemon slices, and capers; bring to a boil. Lower to a simmer and cover with a lid; continue to cook for 18 to 20 minutes, or until the liquid is absorbed.
- Finish and serve. Remove from heat. Garnish the chicken piccata and rice with chopped parsley, and serve.
Nutrition
Calories: 444kcal | Carbohydrates: 45g | Protein: 29g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 320mg | Potassium: 600mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 4.4mg | Calcium: 21mg | Iron: 3mg
