Chicken Piccata with Creamy Polenta

Golden pan-fried chicken cutlets with a tangy lemon-caper sauce, accompanied by creamy, quick-cooking polenta and sautéed spinach.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 1
• Cuisine: Italian
• Difficulty: Medium
• Cost: $5.13/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• classic
• quick
• sauté
• savory

Ingredients

• 1 chicken breast (boneless, skinless)
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 0.5 tablespoon butter
• 1 fluid ounce dry white wine
• 1 fluid ounce chicken broth
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon capers (drained)
• 0.25 cup quick-cooking polenta
• 0.75 cup milk
• 2 ounce fresh spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Butterfly the chicken breast to create a thinner cutlet, then lightly pound it to an even thickness (about 1/2 inch). Season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dredge the chicken in all-purpose flour, shaking off any excess.
2. Heat olive oil in a medium skillet over medium-high heat. Add the floured chicken and cook for 3-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
3. While the chicken cooks, prepare the polenta. Bring 3/4 cup water or milk to a boil in a small saucepan. Gradually whisk in the quick-cooking polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 3-5 minutes, stirring occasionally, until thickened. Season with 1/8 teaspoon salt and a pinch of black pepper.
4. Return the skillet to medium heat. Add butter and let it melt. Deglaze with dry white wine, scraping up any browned bits from the bottom of the pan. Stir in chicken broth, fresh lemon juice, and capers. Bring to a gentle simmer and cook for 2 minutes, until the sauce slightly thickens.
5. Add fresh spinach to the sauce and cook just until wilted, about 1-2 minutes. Season the sauce with remaining salt and black pepper to taste. Return the chicken cutlet to the skillet and spoon sauce over it.
6. Serve the chicken piccata immediately with creamy polenta and sautéed spinach. Garnish with fresh parsley, if using.

Notes

If you don't have dry white wine, you can use additional chicken broth. Ensure your chicken breast is thin for quick cooking.

Nutrition (per serving)

• Calories: 520
• Protein: 36 g
• Carbohydrates: 38 g
• Fat: 25 g
• Fiber: 3 g
• Sodium: 950 mg
• Saturated Fat: 10 g
• Sugar: 2 g
• Cholesterol: 120 mg