CHICKEN PICCATA with Bok Choy and Turnip Mash
Updated: Mar 11
Not everyone at our house is plant based, so I make this Chicken Piccata dish every so often for my Dad and it's a big hit! It's super easy and quick to make too! Just have the ingredients on hand and you are good to go.
Save some for leftovers too! It makes for a great reheated lunch or dinner. Just follow the directions below and there is literally no way to mess this recipe up! Enjoy and let me know how you like it too as I love hearing from you guys!
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings
2 skinless and boneless organic chicken breasts, butterflied and then cut in half Sea salt
Ground black pepper
All-purpose flour (I use: Bob's Red Mill brand - organic + non-gmo)
6 tablespoons unsalted butter (I use: Miyoko's plant based butter but this time I used Califia Farms plant butter w/ avocado oil)
1/3 cup fresh lemon juice (I use: Santa Cruz Organic brand)
1/2 cup Vegetable stock (I use: 365 Whole Foods brand)
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet (I love the Green Pan brand) over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of
chicken and brown both sides in same manner.
Remove pan from heat and add chicken to the plate.
3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. 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. Pour sauce over chicken and garnish with parsley.
4. For sides, I made turnip mash (mixed potatoes + turnips together) and bok choy. You can make whatever sides you like!