Chicken Piccata Bites with Polenta
LOVE polenta, and when I saw it in my pantry I knew I needed to find a recipe that would highlight the textures of a bowl of the yummy goodness!! And you easily can make this recipe dairy free by swapping out the normal butter for vegan!!
Ingredients
- 1 pound chicken breast, cubed (appx. 1 package)
- 2 tablespoons potato starch - 1 tbsp set aside for thickening sauce
- 2 tablespoons butter
- 2 lemons, juiced
- 1/2 cup chicken stock
- 1/2 cup capers
- 1/2 teaspoon garlic powder
- salt & pepper, to taste
- Optional: parsley to top!
Instructions
- Cube chicken the chicken to appx. 1 inch cubes so they cook evenly and fast!
- In a bowl, add your chicken to a potato starch, salt, pepper, garlic powder mixture to taste and get that nice breaded crispy texture! Make sure to coat evenly!
- On medium heat, add your coated chicken to a skillet with a drizzle 1 tbsp of olive oil, cook for about 5-7 min until chicken is browned.
- While your chicken is cooking, add your butter and lemon juice, stir then add in your chicken broth, then capers! Most recipes say to rinse your capers but I love to include a little bit of the brine for the extra yummy caper savoriness!!
- Add the potato starch you set aside to help thicken the sauce.
- Cook your polenta according to package, it cooks super quickly. So, personally I like to do it towards the end of my chicken cooking.
- Plate your chicken over polenta and garnish with a little bit of parsley and tiny drizzle of olive oil! Enjoy, xx!!
Tried this recipe?Let us know how it was!