One-Pot Chicken Piccata
30 Minutes
American
Serves: 2-3

Dinner in a pinch! Try this 30 minutes one-pot chicken piccata with Royal® Basmati rice for a quick, healthy and flavorful weeknight dinner.
Ingredients
1.5 pounds chicken breast, (sliced thin)
1 tsp flakey sea salt, (use 1/2 tsp if using other salt)
1/2 tsp fresh ground black pepper
2 tbsp extra virgin olive oil (divided)
2 tbsp grass-fed butter
1 medium shallot, minced
3 cloves of garlic, minced
1 cup of Royal® Basmati Rice, rinsed
Juice from a lemon (about 5-6 tbsp)
2 tbsp capers, (without the juice)
2 cups of bone broth
2 tbsp freshly chopped parsley
10 asparagus spears (I used frozen)
*Lemon wedges and more parsley for garnishing
Preparation
- Season thinly sliced chicken breast with salt and pepper on both sides.
- Add to hot skillet with 1 tbsp oil and two tbsp of butter, cook chicken until golden brown (about 3 minutes each side) and remove from the pan.
- In same pan add in 1 tbsp extra virgin olive oil, minced shallot and minced garlic. Sautee for 3 minutes.
- Add in rinsed rice and toast for 1 minute or until golden brown.
- Add in juice from lemon, capers, and bone broth. Mix well. add chicken back into pot cover, top with parsley and let simmer for 15 minutes. Remove lid, add in asparagus, cover and allow to steam for 5 minutes or until all liquid is absorbed and asparagus are steamed fully (bright green).
- Serve with lemon slices, parsley and enjoy!