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Chicken Piccata with Balsamic Pan Roasted Vegetables and Potato Gnocchi - West Bend

Chicken Piccata with Balsamic Pan Roasted Vegetables and Potato Gnocchi

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Full Recipe Details


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

Cooking Process

Preheat an 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.


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