Chicken Piccata with Balsamic Pan Roasted Vegetables and Potato Gnocchi

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 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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