Chicken Piccata with Broccoli and Gnocchi

Chicken Piccata is a staple in the Northeast and it’s also quick, simple, and fast! This recipe creates perfectly tender chicken that’s accompanied by a luxurious sweet and tangy lemon sauce. It’s a great recipe for a weeknight meal for the family, while also being impressive enough to make on the weekend for guests.

Cook Time: 20 minutes

Prep Time: 10 minutes

Yields: 4-6 servings

Level: Easy

Ingredients:

  • 2 pounds of thinly sliced, skinless, boneless chicken cutlets
  • 1 ½ cups of all-purpose flour
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 5 tablespoons unsalted butter
  • 5 tablespoons olive oil
  • 1 pound of gnocchi
  • 1/3 cup fresh lemon juice
  • 3/4 cup chicken stock
  • 1 cup broccoli florets
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
  • Salt and Pepper to taste

Instructions:

  1. The first step is to season chicken with salt and pepper on both sides.
  2. Then take a large pot and fill it with salted water and place on your Wolf Cooktop or Range on high heat and bring to a boil.
  3. Next, make the mixture needed to dredge1 the chicken by mixing the all-purpose flour, garlic powder, and onion powder in a large dish or bowl. The bowl should be large enough to lay chicken cutlets flat in order to dredge properly and evenly.
  4. Dredge chicken in flour mixture making sure to shake off any excess.
  5. In a large skillet over medium high heat on your Wolf Cooktop or Range, melt 2 ½ tablespoons of butter with 2 ½ tablespoons olive oil.
  6. Once butter and oil start to sizzle, add the chicken a few pieces at a time making sure to keep space between each piece to prevent the chicken from steaming, which won’t allow that delicious golden crust to develop.
  7. When chicken is browned, flip and cook other side. (about 4 minutes a side)
  8. Remove chicken once cooked and transfer to a plate.
  9. Repeat this process until all of the chicken is cooked adding butter and oil as needed.
  10. Next, add the gnocchi into the boiling water and cook according to the instructions on the gnocchi packaging.
  11. In the same pan you cooked the chicken in, add the lemon juice, stock, broccoli and capers and bring to boil, scraping up brown bits from the pan for extra flavor.
  12. Mix water and corn starch in a small bowl until combined and add into pan while whisking to thicken sauce.
  13. Once thickened return all the chicken back to the pan along with gnocchi and simmer for 5 minutes.
  14. Transfers onto a serving platter and garnish with parsley.

Notes:

  1. To dredge is to lightly coat the food item with a dry ingredient such as flour or cornmeal.