Spring Chicken Piccata with New Potatoes, Blanched Sweet Peas & Asparagus
This Spring Chicken Piccata with New Potatoes, Sweet Peas, and Asparagus is a fresh, flavor-packed celebration of the season! Juicy, golden-seared chicken is draped in a bright lemon-caper sauce and served alongside buttery new potatoes, tender sweet peas, and crisp asparagus. It’s a vibrant, satisfying dish that’s perfect for welcoming springtime!
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Servings: 3
Ingredients
- 1 Boneless, skinless chicken breast
- All-purpose flour
- Lemon Pepper Bright & Zesty Seasoning
- Olive oil
- Garlic
- Dry white wine
- Lemon juice
- Capers
- Unsalted butter
- Fresh parsley
- Baby new potatoes, whole if small, or halved
- Fresh or frozen sweet peas
- Asparagus
- Dill chopped
- Salt and pepper
Instructions
Preparation
- Slice the chicken breast horizontally into two thin cutlets.
- Mince garlic, chop parsley, and dill.
- Trim the asparagus and cut it into 2-inch pieces. If using large potatoes, halve them.
How to Cook
- Place ½ pound of potatoes in a saucepan, cover with cold water, and add a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 10-12 minutes. Drain and set aside.
- Fill a bowl with ice water and set aside.
- Bring a pot of salted water to a boil.
- Add ½ cup of peas and blanch for 30 seconds to 1 minute. Transfer the peas to the ice bath.
- In the same pot, blanch ½ bunch of asparagus for about 2 minutes. Transfer to the ice bath, then drain on paper towels.
- While the potatoes are still warm, mix in the blanched vegetables, 2 tablespoons of butter, and 1 tablespoon of dill until glossy. Season with salt and pepper.
- Mix ¼ cup of flour with ¼ teaspoon of salt, 1 teaspoon of Lemon Pepper Bright & Zesty Seasoning
- Lightly dredge each chicken cutlet in the flour mix, shaking off excess.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook the chicken for about 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
- In the same skillet, add 1 minced garlic clove and sauté for 30 seconds.
- Pour in ¼ cup of white wine, scraping up any browned bits. Let simmer for 1-2 minutes.
- Add the juice of ½ a lemon and 1 tablespoon of capers, then simmer to reduce slightly.
- Stir in 1 tablespoon of butter and 1 tablespoon of fresh parsley.
- Place the chicken on a plate and spoon warm sauce on top. Garnish with chopped parsley. Serve alongside the new potatoes, blanched sweet peas, and asparagus.
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