Chicken Pesto Piccata
Chicken Pesto Piccata
4 to 6servings
4 to 6servings
For pesto
  • 2cups basil leaves, picked from stems
  • 4 peeled garlic cloves
  • 1/2 cup pine nuts or walnuts
  • 1/2 cup olive oil
  • 1/4-1/3cup grated Parmigiano-Reggiano cheese
  • smallsqueeze lemon juice
  • kosher salt and freshly cracked black pepper, to taste
For chicken and sauce
  • 1lb boneless skinless chicken breasts, cut in half on the bias
  • 2 cups all-purpose flour
  • 1 tbsp kosher salt (plus more to sprinkle on chicken)
  • 1 tbsp cracked black pepper (plus more to sprinkle on chicken)
  • 1 1/2tbsp garlic powder
  • 1 1/2 tbsp onion powder
  • 1tbsp paprika
  • 2 tbsp oil
  • 3tbsp unsalted butter
  • 1/2 cup dry sherry or white wine
  • 1cup chicken broth (plus a little more if needed for sauce)
  • 1/3cup capers, drained
  • 1/2 lemon
For pesto
  1. Place basil and garlic in a food processor and pulse until garlic and basil are minced. Add pine nuts or walnuts and pulse until consistency of thick paste. Drizzle olive oil in a very thin stream into mixture while motor is on. Add cheese. Taste and add salt and cracked black pepper to taste.
For chicken and sauce
  1. Mix flour with seasonings until well combined. Sprinkle a bit of salt and pepper on chicken pieces. Dredge chicken in seasoned flour.
  2. Heat oil and 2 tbsp butter in large nonstick skillet over medium-high heat. Add chicken pieces, being careful not to crowd pan. Brown on both sides until golden. Remove chicken onto plate and tent loosely with foil to keep warm.
  3. Reduce heat to medium. Add sherry or wine and deglaze pan for a minute or so. Add chicken broth and a couple tablespoons of pesto (to taste). Save remaining pesto (in an airtight container in the fridge) for other uses. Cook for another minute, stirring frequently. Add remaining tbsp of butter to enrich sauce. If needed, add a little more chicken broth (about 1/4-1/3 cup) to sauce. Add chicken back to pan and cook until chicken is cooked through, 2-4 minutes. Add capers and generous squeeze of lemon.
  4. Place two to three pieces of chicken on plate. Spoon sauce and capers on top. Serve immediately.
  5. Goes wonderfully with rice pilaf, pasta (tossed in some of the sauce), or mashed potatoes. Green beans with garlic and almonds or grilled asparagus are great vegetable accompaniments.