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Lemon Butter Chicken Piccata with Pesto Polenta Bliss

Lemon Butter Chicken Piccata with Pesto Polenta Bliss at Home

Lemon Butter Chicken Piccata with Pesto Polenta Bliss is a flavorful dish, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Cutlets Tender, thinly sliced for quick cooking.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 cup All-Purpose Flour Swap with gluten-free flour if needed.
  • 1/4 cup Grated Parmesan Boosts flavor and adds richness.
For the Sauce
  • 2 tablespoons Extra Virgin Olive Oil Ideal for searing the chicken.
  • 1/2 cup Dry White Wine Substitute with chicken broth for no alcohol.
  • 1 tablespoon Fresh Lemon Juice Brightens the sauce.
  • 4 tablespoons Salted Butter Provides richness.
  • 1 teaspoon Fresh Thyme Adds aromatic depth.
  • 3 cloves Garlic Minced for aroma.
  • 2 tablespoons Capers Rinse to reduce saltiness.
For the Polenta
  • 1 cup Instant Polenta Serves as a creamy base.
  • 2 tablespoons Basil Pesto Infuses polenta with rich creaminess.
For the Vegetables
  • 1 bunch Asparagus Offers a crisp and vibrant color.

Equipment

  • Large skillet
  • Medium saucepan
  • Shallow dish

Method
 

Step-by-Step Instructions
  1. Season chicken cutlets with salt and pepper. Combine flour and Parmesan in a shallow dish. Dredge cutlets and set aside.
  2. In a skillet, heat olive oil over medium-high heat. Sear chicken for 3-5 minutes per side until golden. Transfer to a plate and cover.
  3. Reduce to medium heat, add butter, then asparagus. Sauté for about 5 minutes until tender and bright green. Season lightly.
  4. In the same skillet, add garlic, capers, and thyme. Stir for 1 minute until fragrant. Add wine and lemon juice, simmer for 1 minute.
  5. Return chicken to skillet and simmer for an additional 5 minutes, absorbing flavors.
  6. Bring water to a boil in a saucepan, whisk in polenta. Cook for 5 minutes until creamy. Stir in pesto and Parmesan.
  7. Serve by placing polenta on plates, add chicken, and drizzle with sauce. Garnish with fresh herbs.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 450IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure even thickness of chicken cutlets for uniform cooking. Store leftovers separately to maintain texture.

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