Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken piccata and quinoa. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

If you're looking for a convenient, gluten-free option from Costco's frozen food section, look no further than this Lemon Chicken Piccata with Cauliflower Rice. We're loving this frozen dinner's swap of cauliflower rice for traditional pasta, too. Season chicken with salt and pepper.

Chicken Piccata and Quinoa is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Chicken Piccata and Quinoa is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken piccata and quinoa using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Piccata and Quinoa:

1. Take Chicken Piccata
2. Take 2 boneless skinless chicken breast
3. Take 1 sea salt and ground black pepper
4. Make ready 6 tbsp unsalted butter
5. Get 5 tbsp olive oil, extra virgin
6. Make ready 1/3 cup lemon juice
7. Prepare 1/2 cup chicken stock
8. Prepare 1/4 cup capers rinsed
9. Take 1/3 cup chopped parsley
10. Prepare Quinoa Rice
11. Make ready 1 cup quinoa
12. Take 2 cup water

Cover until chicken is cooked through, asparagus is tender, and quinoa breaks apart. Remove asparagus and chicken from pot. Remove chicken from pot and place on roasting rack. Add broth, wine, lemon juice, and capers to pot.

Steps to make Chicken Piccata and Quinoa:

1. 2 boneless skinless chicken breast butterflied.
2. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
4. cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
5. In the same pan add the lemon juice, stock and capers. bring to boil, scraping up brown bits from the pan for extra flavor.
6. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
7. Pour sauce over chicken and garnish with parsley.
8. Boil 2 cups of water and add quinoa
9. Turn heat down to low and simmer for 15 mins. Make sure to drain quinoa holds a lot of water.

Place rack with chicken in pot, and place asparagus on rack with chicken. Bring chicken broth and quinoa to a boil in a saucepan. Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

So that is going to wrap this up for this exceptional food chicken piccata and quinoa recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!