Main Course: Chicken Piccata
A classic Italian dish with tender chicken breast in a lemon-caper butter sauce.
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 tbsp olive oil
- 3 tbsp butter
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp capers
- 2 tbsp chopped parsley
Instructions:
- Pound the chicken breasts to an even thickness. Season with salt and pepper.
- Dredge in flour, shaking off excess.
- Heat olive oil in a pan over medium-high heat and cook chicken for 3–4 minutes per side until golden brown. Remove from the pan.
- In the same pan, add butter, chicken broth, lemon juice, and capers. Simmer for 3 minutes.
- Return chicken to the pan and cook for another 2 minutes.
- Garnish with parsley and serve hot.
Side Salad: Italian Chopped Salad
A refreshing, crunchy salad with classic Italian flavors.
Ingredients:
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- ½ cup cucumbers, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup black olives, sliced
- ¼ cup parmesan cheese, grated
- ¼ cup croutons (optional)
Dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper to taste
Instructions:
- Toss all salad ingredients in a large bowl.
- Whisk together dressing ingredients and drizzle over the salad.
- Toss well and serve alongside the Chicken Piccata.
