Recipe of Ultimate Lemon and Caper Chicken Piccata w Lemon Risotto

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Prepare Perfect Lemon and Caper Chicken Piccata w Lemon Risotto. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Lemon and Caper Chicken Piccata w Lemon Risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon and Caper Chicken Piccata w Lemon Risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lemon and Caper Chicken Piccata w Lemon Risotto is 4-5 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lemon and Caper Chicken Piccata w Lemon Risotto estimated approx 45 minutes.

To begin with this particular recipe, we must first prepare a few components. You can have Lemon and Caper Chicken Piccata w Lemon Risotto using 11 ingredients and 6 steps. Here is how you cook that.

My family loves warm creamy risotto, this is a fave over potatoes! Great light easy weeknight dish!!

Ingredients and spices that need to be Take to make Lemon and Caper Chicken Piccata w Lemon Risotto:

1. 1 1/2 cups Arborio Rice
2. 4 lemons- juiced fresh squeezed
3. 2 TBSP capers
4. 4-5 organic chicken breasts, pound flat and salt and pepper generously
5. 1/2 cups flour add salt and pepper to it, put on plate or in shallow dish
6. 1 large shallot
7. 2 tbsp olive oil for risotto
8. 2 tbsp olive oil for chicken
9. 1/2 cup parm cheese shredded
10. 3 cups chicken broth, or bouillon w water
11. 9 grape tomatoes if desired

Instructions to make to make 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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