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  • Writer's pictureLuanne

Chicken Piccata with Cherry Tomatoes

Made this for dinner one Monday night, and The Man practically inhaled it. It's a fairly quick meal too... the longest part was waiting on the pasta water to boil.

Ingredients List:

4 Chicken Breasts (or 4-5 thighs)

1/2 teaspoon Kosher Salt

1/4 teaspoon Ground Black Pepper

1/2 cup All Purpose Flour

1 pint Cherry Tomatoes (halved)

1/4 cup Olive Oil (divided)

1 tablespoon Chives

1 tablespoon Parsley (Plus more for garnish)

2 Garlic Cloves (minced)

1 Lemon (1/2 zested, 1/2 sliced, keep unsliced 1/2 for later)

1 cup Chicken Stock

2 tablespoons Capers (drained)

  1. Place chicken between two sheets of plastic wrap and pound to an even thickness with a mallet.

  2. Remove the top sheet of plastic and season both sides of the chicken with salt and pepper.

  3. Spread flour in a shallow dish and dredge chicken to coat, shaking off excess.

  4. Set aside.

  5. In a bowl, toss together Tomatoes, 2 tablespoons Olive Oil, Chives, Parsley, Garlic, Lemon Juice, and Zest.

  6. Set aside.

  7. In a large skillet, heat the remaining Olive Oil.

  8. Place Chicken in skillet and sear on one side for 5-7 minutes.

  9. Flip and sear the other side, for 5-7 minutes.

  10. Add Stock, Capers, and Tomato mixture.

  11. Tuck a few thin slices of lemon in, cover, and cook 8-10 minutes more, or until Chicken registers 165° with a probe thermometer.

  12. Serve over pasta.

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