In Chicken Piccata and Rice, tender and tangy chicken piccata is laid over a bed of fluffy and flavorful rice with wine, lemon, capers and a garnish of fresh parsley. Enjoy this simple yet elegant meal with a glass of wine on date night or serve it to your kids with a side of steamed vegetables.
Servings : 4
Prep Time 5 minutesmins
Cook Time 35 minutesmins
Total Time 40 minutesmins
Ingredients
2tablespoonsolive oil,divided
1poundboneless,skinless chicken breasts
salt and fresh ground pepper,to taste
1yellow onion,diced
3garlic cloves,minced
1cuparborio rice
1cupwhite wine(use your favorite wine)
1cupchicken broth,fat free and low-sodium
4lemon slices + a few more for garnish(if you do not like the strong taste of lemon, use meyer lemons)
3tablespoonscapers
chopped fresh parsley,for garnish
Instructions
Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet.
Season chicken breasts with salt and pepper; add to skillet and cook on each side for 3 minutes, or until browned.
Remove chicken from pan and set aside.
Return pan to medium heat and add remaining olive oil.
Add onions and garlic; cook for 2 minutes or until onions are tender.
Stir in rice and cook for 1 minute.
Pour in the wine and bring to a boil.
Add previously prepared chicken, 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 water is absorbed.
Remove from heat.
Garnish with chopped parsley.
Serve.
Equipment
Stove
Notes
To Store: Keep chicken piccata and rice in the fridge up to 4 days in an airtight container.
To Reheat: Heat in the microwave for 30 seconds at a time until warmed through.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Italian
Keyword: chicken and rice, chicken with lemon and capers, lemon caper chicken