Chicken Piccata

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Use the lid of the container to drain the water from the potatoes (a). Add the potatoes to the pan. Season with a pinch of salt and pepper. Use a wooden spoon to spread the potatoes out so that each piece is touching the bottom of the pan. Saute the potatoes for 1 minute, stirring occasionally, and then put the pan in your 425 degree oven. Bake for 2 minutes.
3. While the potatoes are in the oven, cut open the package of chicken (b) and place on a plate. Season both sides with a pinch of salt and pepper. Pour the italian dressing (c) over the chicken and flip the chicken over a few times to coat with the dressing.
4. Pour about 1/4 of the herbed flour (d) over the chicken breasts, flip the chicken over and pour another 1/4 of the flour over top. Press the chicken down to help the flour stick to the chicken. Repeat this process with the remaining herbed flour until the chicken is completely coated.
5. When the potatoes have baked for 2 minutes, remove the pan from the oven and flip the potatoes over. Return to the oven and bake for 5 minutes.
6. Heat a second skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the chicken to the pan and sear for 2 minutes. Then turn over and sear the other side for 2 minutes. (If you are preparing more than 4 servings, sear both sides for 3 minutes).
7. After searing the chicken, pour the vegetable stock (e) into the pan with the chicken. Place the pan of chicken in your 425 degree oven. Bake for 7 minutes.
8. When the potatoes have baked for 5 minutes, remove the pan from the oven. Turn the potatoes over again. Add the zucchini (f) to the pan with the potatoes. Season with a pinch of salt and pepper. Return the pan to the oven. Bake for 3 minutes.
9. When the chicken has finished baking, remove the pan from the oven and put on your stovetop. If the pan seems dry, add 1-2 tbsp of water to the pan. Pour the lemon caper butter (g) over the chicken and bring it up to a simmer. Simmer for 2 minutes.
10. Place the chicken on your serving plates. Serve the potatoes and zucchini beside the chicken.