Chicken Piccata w/ Lemon Beurre Blanc Sauce & Honey Glazed Red Potatoes

Serving Size: 6

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Chicken Piccata w/ Lemon Beurre Blanc Sauce & Honey Glazed Red Potatoes

Description

Delicious chicken piccata with a tangy lemon beurre blanc sauce, served with a side of honey glazed red potatoes. Main Dish: Calories: 289, Saturated Fat: 4g, Trans Fat: 0g, Sugars: 1g, Protein: 23g, Carbohydrates: 12g, Sodium: 556mg Side Dish: Calories: 341, Saturated Fat: 0g, Trans Fat: 0g, Sugars: 19g, Protein: 8g, Carbohydrates: 81g, Sodium: 2mg

Meal Type

Simple Gourmet

Dietary Preferences

No Preference

Ingredients

  • 24 oz Chicken Breast
  • 5 Tbsp Smart Balance Butter
  • 5 Tbsp Smart Balance Butter
  • 1 1/2 Lemons
  • 4 1/2 Tbsp Capers
  • 2 1/4 cups (18 oz) Organic Low Sodium Chicken Broth
  • 3/4 cup Flour
  • Mrs Dash Salt & Pepper, to taste
  • 15 Red Potatoes
  • 4 1/2 tsp Dry Mustard
  • 1/3 cup (2.7 oz) Organic Low Sodium Chicken Broth
  • 1 1/2 tsp Mrs Dash Salt
  • 3/8 tsp Pepper
  • 6 Tbsp Honey
  • 3 tsp Freeze Dried Garlic
  • 3/4 Yellow Onion

Takes to prepare.

Takes to cook.

Takes 40 Minutes total.

Instructions

  1. Fill a large skillet half way full with water over high heat. After rinsing red potatoes, remove any eyes and blemishes with a paring knife. Cut potatoes into wedges, roughly 6 pieces/potato and add to heating water. Bring to a boil.
  2. Dice onion. (See video.) Slice lemon(s) and set aside.
  3. Combine chicken broth, honey, freeze dried garlic, dry mustard and salt & pepper in a mixing bowl. Whisk together. Add butter to another frying pan (that has a lid) over medium heat.
  4. Add flour to a plate or bowl. Trim fat/skin off chicken breasts. Slice/butterfly through each breast, ensuring you have a piece for each needed adult serving. Coat each w/ flour. Add to frying pan with the melted butter.
  5. Cook for 3-4 min and then flip chicken over.
  6. Ensure potatoes are fork tender and then drain. Pour honey mixture over the potatoes. Stir & heat through on medium heat.
  7. Ensure chicken is cooked by slicing to see if juices run clear. If done, add to a serving plate & cover to keep warm. Add butter and onions to frying pan over medium heat. Sauté until soft. Add chicken broth & lemon slices to make the Buerre Blanc sauce. .
  8. Stir potatoes intermittently as Beurre Blanc sauce reduces. (Honey sauce will thicken and coat the potatoes.) Add capers to the sauce and season with salt & pepper to taste. This sauce will also thicken - may take 4-7 min. to do so. Serve sauce over chicken with the pototoes on the side. Enjoy!!!