Spring Chicken Piccata with New Potatoes, Blanched Sweet Peas & Asparagus
Anna Voloshyna
·
April 18, 2025
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50 min
Total
3
Servings
chicken breast
Protein
This Spring Chicken Piccata with New Potatoes, Sweet Peas, and Asparagus is a fresh, flavor-packed celebration of the season! Juicy, golden-seared chicken is draped in a bright lemon-caper sauce and served alongside buttery new potatoes, tender sweet peas, and crisp asparagus. It’s a vibrant, satisfying dish that’s perfect for welcoming springtime!
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Slice the chicken breast horizontally into two thin cutlets.
2
Mince garlic, chop parsley, and dill.
3
Trim the asparagus and cut it into 2-inch pieces. If using large potatoes, halve them.
How to Cook
1
Place ½ pound of potatoes in a saucepan, cover with cold water, and add a pinch of salt.
2
Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 10-12 minutes. Drain and set aside.
3
Fill a bowl with ice water and set aside.
4
Bring a pot of salted water to a boil.
5
Add ½ cup of peas and blanch for 30 seconds to 1 minute. Transfer the peas to the ice bath.
6
In the same pot, blanch ½ bunch of asparagus for about 2 minutes. Transfer to the ice bath, then drain on paper towels.
7
While the potatoes are still warm, mix in the blanched vegetables, 2 tablespoons of butter, and 1 tablespoon of dill until glossy. Season with salt and pepper.
8
Mix ¼ cup of flour with ¼ teaspoon of salt, 1 teaspoon of Lemon Pepper Bright & Zesty Seasoning
9
Lightly dredge each chicken cutlet in the flour mix, shaking off excess.
10
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
11
Cook the chicken for about 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
12
In the same skillet, add 1 minced garlic clove and sauté for 30 seconds.
13
Pour in ¼ cup of white wine, scraping up any browned bits. Let simmer for 1-2 minutes.
14
Add the juice of ½ a lemon and 1 tablespoon of capers, then simmer to reduce slightly.
15
Stir in 1 tablespoon of butter and 1 tablespoon of fresh parsley.
16
Place the chicken on a plate and spoon warm sauce on top. Garnish with chopped parsley. Serve alongside the new potatoes, blanched sweet peas, and asparagus.
Spring Chicken Piccata with New Potatoes, Blanched Sweet Peas & Asparagus
By Anna Voloshyna·April 18, 2025
Total Time50 min
Servings3
ProteinChicken Breast
This Spring Chicken Piccata with New Potatoes, Sweet Peas, and Asparagus is a fresh, flavor-packed celebration of the season! Juicy, golden-seared chicken is draped in a bright lemon-caper sauce and served alongside buttery new potatoes, tender sweet peas, and crisp asparagus. It’s a vibrant, satisfying dish that’s perfect for welcoming springtime!
Equipments
Knife
Cutting board
Measuring cups & spoons
Large skillet
Saucepan
mixing bowls
Tongs
Paper towels
Wooden spoon
Ice bath (bowl with ice and water)
Ingredients
1 Boneless, skinless chicken breast
All-purpose flour
Lemon Pepper Bright & Zesty Seasoning
Olive oil
Garlic
Dry white wine
Lemon juice
Capers
Unsalted butter
Fresh parsley
Baby new potatoes, whole if small, or halved
Fresh or frozen sweet peas
Asparagus
Dill
chopped
Salt and pepper
Step By Step
Instructions
Preparation
1
Slice the chicken breast horizontally into two thin cutlets.
2
Mince garlic, chop parsley, and dill.
3
Trim the asparagus and cut it into 2-inch pieces. If using large potatoes, halve them.
How to Cook
1
Place ½ pound of potatoes in a saucepan, cover with cold water, and add a pinch of salt.
2
Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 10-12 minutes. Drain and set aside.
3
Fill a bowl with ice water and set aside.
4
Bring a pot of salted water to a boil.
5
Add ½ cup of peas and blanch for 30 seconds to 1 minute. Transfer the peas to the ice bath.
6
In the same pot, blanch ½ bunch of asparagus for about 2 minutes. Transfer to the ice bath, then drain on paper towels.
7
While the potatoes are still warm, mix in the blanched vegetables, 2 tablespoons of butter, and 1 tablespoon of dill until glossy. Season with salt and pepper.
8
Mix ¼ cup of flour with ¼ teaspoon of salt, 1 teaspoon of Lemon Pepper Bright & Zesty Seasoning
9
Lightly dredge each chicken cutlet in the flour mix, shaking off excess.
10
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
11
Cook the chicken for about 3 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
12
In the same skillet, add 1 minced garlic clove and sauté for 30 seconds.
13
Pour in ¼ cup of white wine, scraping up any browned bits. Let simmer for 1-2 minutes.
14
Add the juice of ½ a lemon and 1 tablespoon of capers, then simmer to reduce slightly.
15
Stir in 1 tablespoon of butter and 1 tablespoon of fresh parsley.
16
Place the chicken on a plate and spoon warm sauce on top. Garnish with chopped parsley. Serve alongside the new potatoes, blanched sweet peas, and asparagus.
