Chicken Piccata & Parmesan Broccoli
Well I *thought* I had posted this recipe, but life has been a little nuts over here and it’s nowhere to be found. So here it is, in case you need a lovely, springy Chicken Piccata and roasted Parmesan Broccoli for dinner this week. It’s lemony and light, but packed with flavor.

Chicken Piccata
Ingredients
- 2 chicken breasts, split in half horizontally and pounded thinly or 4 thin cut chicken cutlets
- salt and pepper
- 1/2 cup flour
- olive oil, for cooking
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/4 cup capers
- 2 tbsp chopped parsley
- 2 tbsp butter
- cooked angel hair or rice, for serving
Instructions
- Season both sides of each chicken cutlet with salt and pepper. Dredge in flour and shake off any excess.
- In a large skillet, heat olive oil over medium high heat and pan fry the chicken until golden brown. Flip and cook on the other side. Remove chicken from skillet, then add the white wine, chicken broth, lemon juice, and capers. Bring to a simmer, scrape up any browned bits from the bottom of the pan, and reduce to thicken. Remove from heat and swirl in the butter to melt and smooth out the flavor of the sauce. Add the chicken cutlets back to the sauce to warm. Season with salt and pepper, sprinkle with parsley, and serve over cooked angel hair.

Parmesan Broccoli
Ingredients
- 2 lbs broccoli crowns, cut into florets
- 4 cloves garlic, sliced
- olive oil, for roasting
- salt and pepper
- 2 tbsp olive oil
- 1/4 cup Parmesan cheese, freshly grated
- 1/2 tsp crushed red pepper flakes, optional
- 1 tbsp lemon juice
- 1 lemon, zested
Instructions
- Preheat oven to 400 degrees. Toss the broccoli florets and garlic on a rimmed baking sheet and drizzle with a generous amount of olive oil. Season well with salt and pepper. Roast for 20 minutes, until broccoli is tender and caramelized. The tips of the “trees” should be nicely browned and crisp. In a small bowl, whisk together the 2 tbsp olive oil, Parmesan, red pepper flakes, lemon juice, and lemon zest. Toss with the broccoli and serve.