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Chicken Piccata with Balsamic Pan Roasted Vegetables and Potato Gnocchi
6 - 4 oz. chicken breasts, pounded thin
4 tbsp. all purpose flour
pinch kosher salt
cracked black pepper, to taste
¼ cup carrots, diced
¼ cup zucchini, diced
¼ cup yellow squash, diced
¼ cup red pepper, seeded and diced
¼ cup onion, diced
5 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. minced garlic
1 tbsp. capers
1 tbsp. chopped parsley
2 oz. lemon juice
4 oz. chicken stock
3 cups cooked pasta gnocchi or refrigerated potato gnocchi
- Preheat the West Bend® Platinum Edition™ Non-Stick Electric Skillet to 375°F. Season the pounded chicken breasts lightly with kosher salt and cracked pepper and dredge both sides of the chicken in the flour.
- Add 2 ½ tbsp. olive oil to the hot pan and sear each piece of chicken individually on both sides until browned, about a 2 minutes per side.
- Add the capers, chicken stock, lemon juice, and reduce the Skillet temperature to 225°F. Simmer the chicken and sauce for 5 minutes, or until cooked through. Remove the chicken and sauce, and reserve in a warm place.
- Return the temperature of the Skillet to 375°F. Toss the diced vegetables with the garlic, salt, pepper, balsamic vinegar and remaining olive oil, and cook until the edges begin to brown, about 4 minutes stirring occasionally. Add the gnocchi and sauté for about 3 more minutes. Add the chicken breasts and sauce back in and cover with lid and cook for another 3 minutes until the entire dish is heated throughout. Garnish with parsley and serve immediately.
Makes 6 servings.