Easy Recipe Lemon and Caper Chicken Piccata w Lemon Risotto Delicious

Without fail cooking ultimate Lemon and Caper Chicken Piccata w Lemon Risotto easy, bouncy, practical.

Good Morning my mother, now you get present recipe Lemon and Caper Chicken Piccata w Lemon Risotto with 11 ingredients and 6 steps. Below this is how to prepare, please read carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 11 ingredients and 6 stages of easy cooking Lemon and Caper Chicken Piccata w Lemon Risotto.

Ingredients all Lemon and Caper Chicken Piccata w Lemon Risotto #

1. Needed 1 1/2 cups : Arborio Rice.

2. Prepare 4 : lemons- juiced fresh squeezed.

3. Needed 2 TBSP : capers.

4. Prepare 4-5 : organic chicken breasts, pound flat and salt and pepper generously.

5. Prepare 1/2 cups : flour add salt and pepper to it, put on plate or in shallow dish.

6. Needed 1 : large shallot.

7. Needed 2 tbsp : olive oil for risotto.

8. Needed 2 tbsp : olive oil for chicken.

9. Prepare 1/2 cup : parm cheese shredded.

10. Needed 3 cups : chicken broth, or bouillon w water.

11. Prepare 9 : grape tomatoes if desired.

If all ingredients Lemon and Caper Chicken Piccata w Lemon Risotto it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Lemon and Caper Chicken Piccata w Lemon Risotto #

1. Rinse chicken, pat dry sprinkle w salt and pepper, dredge in flour.

2. Heat cast iron pan w 2 tbsp of olive oil on higher heat.. when hot add 2 tbsp butter turn down to 4 or 5. Brown both sides of chicken. Then turn this down to 2 or 3. Add fresh lemon juice, capers and let simmer w a top on for 8 minutes flipping chicken and pouring sauce over..

3. Take a enameled pot, or risotto pan. Add 2 TBSP of oil, 2 tbsp butter and shallots, stir for 2-3 minutes, until hot. You should be on med heat. Then add rice.,.

4. Turn heat down and add your stock, add a cup, stir let the liquid evaporate into the rice then add more one cup at a time over 20 minutes on lower/ med heat. Keep stirring so it does not stick. Rice should be forming a creamy consistency.. add cheese in the last 2 minutes, add additional stock to keep it creamy..

5. Risotto w cook total for 2O minutes while your chicken is cooking., add grape tomatoes to chicken and capers for additional flavor..

6. Chicken and Risotto should take a total of 30 minutes w 15 minutes Prep.

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