Protein: Chicken Piccata with Roasted Turnips

Roasted turnips are the perfect complement to this quick and easy Chicken Piccata. Serve with a mixed green salad if you like.

Serves: 4
about 20 minutes (baking time not included)

4 boneless chicken breast halves, skinless, pound to ½ inch thickness
1 ¼ lbs turnips, cut into bite-size pieces
black pepper, freshly ground
5 1/2 tablespoons olive oil
1 white onion, finely chopped
2 garlic cloves, thinly sliced
1/2 cup dry white wine
3 tablespoons capers
3 tablespoons fresh flat-leaf parsley, coarsely chopped

How to:

  1. Preheat oven to 400°F.
  2. Put turnips onto a baking pan.
  3. Drizzle with 1 ½ tablespoons of olive oil and toss the turnips until coated with the oil. Sprinkle with black pepper and salt.
  4. Roast turnips for about 35 minutes or until tender and lightly browned.
  5. About 10 minutes before the turnips are tender, sprinkle both sides of chicken breast evenly with salt and pepper.
  6. In a large non-stick skillet heat 2 tablespoons of olive oil over medium-high heat.
  7. Add chicken to pan and sauté 3 minutes on each side or until done. Remove chicken from pan and keep warm.
  8. Heat 1 tablespoon of olive oil in pan. Add onions and sauté 3 minutes.
  9. Add garlic and sauté 1 minute while stirring.
  10. Stir in white wine and bring to a boil. Cook until reduced by about 1/2. Remove from heat and stir in capers.
  11. Distribute chicken and some baked turnips on 4 plates. Top each chicken breast with about 2 tablespoons sauce and sprinkle with 2 teaspoons of parsley.


Print Friendly, PDF & Email

Comments are closed.