Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken piccata and quinoa. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pair the delightfully juicy and fragrant Fish Piccata with a healthy side of quinoa salad. The lemon-garlic, butter sauce will have you licking your plate! Chicken Piccata is an Italian chicken dish served in a lemon, wine, butter sauce with capers and Instead it's egged and breaded which my family prefers, inspired by Ina Garten's Chicken Piccata Agree you could make more of the sauce.

Chicken Piccata and Quinoa is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Chicken Piccata and Quinoa is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken piccata and quinoa using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chicken Piccata and Quinoa:

1. Get Chicken Piccata
2. Prepare 2 boneless skinless chicken breast
3. Make ready 1 sea salt and ground black pepper
4. Take 6 tbsp unsalted butter
5. Prepare 5 tbsp olive oil, extra virgin
6. Prepare 1/3 cup lemon juice
7. Take 1/2 cup chicken stock
8. Get 1/4 cup capers rinsed
9. Make ready 1/3 cup chopped parsley
10. Prepare Quinoa Rice
11. Prepare 1 cup quinoa
12. Get 2 cup water

Chicken Piccata made with boneless, chicken breasts that have been lightly floured and pan sautéed; then topped with a white wine lemon caper sauce. Chicken piccata pairs well with many easy sides, such as buttered angel hair pasta, roasted vegetables, mashed potatoes or couscous. Served with steamed broccoli and Rosemary blend Quinoa and Rice. The ice cream came later 🙂 Will be making again soon.

Instructions to make Chicken Piccata and Quinoa:

1. 2 boneless skinless chicken breast butterflied.
2. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
4. cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
5. In the same pan add the lemon juice, stock and capers. bring to boil, scraping up brown bits from the pan for extra flavor.
6. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
7. Pour sauce over chicken and garnish with parsley.
8. Boil 2 cups of water and add quinoa
9. Turn heat down to low and simmer for 15 mins. Make sure to drain quinoa holds a lot of water.

This delicious chicken dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Making chicken piccata is one of the best things to do with boneless chicken breasts. Because the chicken cutlets are super thin, they cook quickly and soak up all the Chicken piccata is a dish for every season. Whether it's a beautiful summer evening or a frigid winter night, who can resist a skillet.

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