Chicken Piccata with Wilted Arugula

Katie Workman

Chicken Piccata with Wilted Arugula

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    4 (8-ounce) boneless chicken breasts 3/4 cup chicken or vegetable broth
    Kosher salt and freshly ground pepper to taste 1 tablespoon drained capers, minced
    1 tablespoon olive oil 1 cup roughly chopped arugula
    1 large minced shallot Juice of one lemon
    1/2 cup dry white wine 1 tablespoon unsalted butter


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    • 1

      Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minute on each side. Remove the chicken breasts to a plate and set aside. Do not wipe out the skillet!

    • 2

      Add the shallot to the skillet and sauté over medium high heat for 3 to 4 minutes until tender. Add the white wine and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet. Simmer for about 2 minutes until the wine reduces by half. Add in the broth, and return to a simmer, stirring occasionally for another 4 minutes until the mixture reduces slightly. Add the capers, arugula, lemon juice and butter, and stir until the butter is melted and arugula is wilted.

    • 3

      Pour the sauce over the chicken breasts.

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