One of my earlier posts on this blog was a chicken piccata recipe. I used to make chicken piccata probably once a week, because it was one of the only recipes I knew! But since I’ve committed to learning how to cook, I haven’t made it in probably 2 years (there are so many recipes I have to try, I rarely go back to my previous go-to recipes). So I decided to revisit the recipe with a few tweaks.
I’ve seen commercials for Land O Lakes Sauté Express products and just loved the idea. The Sauté Starters, made with butter, olive oil, and spices, are an easy way to cook up chicken or fish effortlessly. The Sauté Express Sauté Starters are specifically made for cooking on a stovetop and are portioned out in one ounce servings, enough to cook two chicken breast or fish fillets. So I thought the Garlic & Herb Sauté Express would be great in chicken piccata.
Because I use the same pan to both make the sauce and cook my chicken, my piccata is browner than most you’ll find in restaurants. So I apologize for the presentation. But trust me, the flavor makes it worth it!
Ingredients (serves 4):
- ¼ cup all-purpose flour
- 1 tablespoon onion powder
- ¼ teaspoon ground pepper
- 1 lb chicken tenderloins (about 8 pieces)
- 2 squares Garlic & Herb Sauté Express, divided
- 1 tablespoon olive oil, divided
- 1/3 cup white wine (whatever you have around the house)
- ¾ cup chicken stock
- The juice and zest of 1 lemon
- 1/2 box spaghetti (or your favorite pasta)
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons drained capers
- ¼ cup fresh parsley, chopped