Chicken Piccata with Kale Orzo
Theres only one thing that can make Chicken Piccata better: a mustard-y, kale orzo to catch alllllll that lemony SAWCE! Not all Chicken Piccata recipes will tell you to pound the chicken, but I believe it to be essential. Every piece should have the same thickness so that we get a beautiful crisp, without drying it out. See how it’s made here.
Serves 4, Time: 1 hour
Special tools: parchment paper, crab mallet or wooden rolling pin
Ingredients
For the Chicken Piccata
Salt and pepper
2 skinless chicken breasts
6 tablespoons butter, divided
1/2 cup flour, for dredging
4 garlic cloves, thinly sliced
2 lemons one thinly sliced, seeds removed and the other for squeezing
1 cup chicken broth
1 1/2 tablespoons capers
Splash of white wine or dry vermouth
For the Orzo
1 1/2 cups orzo
2 tablespoons olive oil
3 shallots, finely chopped
1/4 teaspoon crushed red pepper flakes
1 small bunch of lacinato kale, stems removed and finely chopped
Splash of chicken broth
1 teaspoon dijon mustard
1 1/2 teaspoons mustard seeds
Make it!
Slice the chicken breasts in half longways. Place a piece of parchment underneath and on top of each one and pound thin using a crab mallet or a rolling pin. You will have to put your back into it! Pound until they are 1/2 inch thick. Season generously with salt and pepper and rub into every nook and cranny. Set aside at room temperature.
Cook the orzo according to the package, drain, and drizzle with olive oil so that it doesn’t stick. Allow to cool.
In a medium fry pan over medium heat and add 1 tablespoon olive oil. Once it’s hot, add the shallot and red pepper flakes and cook for 2-3 minutes until translucent. Add the kale and splash of broth and cover. Cook until it has reduced in size by three, about 4 minutes. Remove from heat and set aside to cool.
Make the Piccata! Sprinkle the flour onto a plate in an even layer. Heat a large frying pan over medium-high heat and add 3 tablespoons butter. Once the butter has melted begin dredging the chicken and adding to the pan. Do not move the chicken around, we want it to get a really nice golden brown crust!! Once golden, flip and repeat for the other side. About 5 minutes per side. Repeat for the rest of the chicken, removing the finished ones and placing on a paper towel-lined plate or a cooling rack.
Once all of the chicken has bee removed, deglaze the pan with a splash of white wine or vermouth. Add the lemon slices and garlic to caramelize them, about 3 minutes. Flip to get both sides and move the garlic around for even browning. Add the chicken broth and bring to a simmer and reduce the heat to medium or low to simmer for 4 minutes or until the liquid has reduced by half.
Meanwhile, add the orzo, kale and shallots into a big bowl. Coat with a generous glug of olive oil and sir in the dijon mustard and mustard seeds. Finish with a squeeze of lemon. Season with salt and pepper, taste to adjust.
To finish! Add the remaining 3 tablespoons butter, capers, and squeeze half a lemon into the sauce. Stir until the butter has fully melted and everything looks glossy. Add the chicken back into the pan for 1 minute.
Plate! Layer the bottom of the plate with the kale orzo and then add a beautiful piece of chicken on top. Make sure everyone gets lemon slices, capers and garlic, Drizzle everything with that glossy lemony SAWCE and enjoy!!
