Chicken Piccata Risotto with Crispy Capers
Servings 4 people
Ingredients
- 4 cups chicken stock
- 1 tablespoon butter
- 2 tablespoon olive oil
- 1 small white onion minced
- 1 ½ teaspoon fresh thyme finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- ½ cup dry white wine
- 1 ½ cups baby spinach roughly chopped
- 1 lemon cut in half and seeded
- ¼ cup freshly grated Parmesan cheese
- ¼ cup capers drained and patted dry
- 4 chicken breasts
- Italian Parsley finely chopped
Instructions
- Place chicken broth in a medium saucepan. Bring to a low simmer (do not boil). Keep warm over low-medium heat.
- Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and butter to pan; swirl to coat. Add onions; cook for 1-2 minutes minutes.
- Add garlic, fresh thyme, and cook for an additional minutes.
- Stir in rice, and cook for 1-2 minutes, stirring constantly.
- Increase heat to medium and add ½ cup wine and cook 2-3 minutes or until liquid is nearly absorbed, stirring constantly. Next add the stock, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.
- When nearly all the broth has been absorbed add the spinach and allow it to wilt slightly.
- Remove the pan from the heat then stir in the juice from ½ lemon and Parmesan cheese. Season with salt and pepper.
- While risotto is cooking prepare the capers and the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the capers and sauté 2-3 minutes- they should be slightly crispy. Transfer with a slotted spoon to a paper towel-lined plate. Set aside.
- Season chicken with salt and pepper on both sides. Saute the chicken in the same pan the capers cooked in so they cook in the caper flavored oil, 4-5 minutes per side. When the chicken almost done cooking, squeeze the second lemon half over the chicken.
- Slice chicken and serve over the risotto, and top with crispy capers and Italian parsley.
Notes
Adapted from Iowa Girl Eats