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FreshTartSteph Recipe: Chicken Piccata with Radish & Pea Shoot Salad


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We all need to jazz up a chicken breast from time-to-time and this quick recipe, inspired by a Naomi Pomeroy recipe in the Wall Street Journal, does so nicely. I'm a big fan of crispy, buttery chicken skin, so I'll often ask the butcher to take several breasts off the bone while I stroll around the store grabbing things like lemons, capers, radishes, pea shoots, and butter.

If you can't find pea shoots, substitute watercress, which is actually what's in the photo. In fact, substitute whatever fresh vegetables you were able to find at the market over the weekend. Isn't it wonderful to have the farmers' markets fully open again? I have friends taunting me with tales of morels sauteed in garlic butter and parsnips whipped with cream and ramps.

Both of which would be incredible alongside this chicken. My goodness things are about to get interesting around here.
 

Chicken Piccata with Radish & Pea Shoot Salad

Adapted from a recipe by Naomi Pomeroy for the Wall Street Journal

Serves 4

4 skin-on, boneless chicken breasts (or thighs)
3 Tbsp. olive oil
3 Tbsp. butter
2 Tbsp. capers, drained and roughly chopped
Zest of one lemon
3 Tbsp. lemon juice
2 1/2 cups pea shoots or watercress
3/4 cup sliced radishes
salt & freshly ground black pepper

Preheat oven to 375 degrees F.

Season the chicken generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat. When the skillet is hot, add the butter and oil. Place the chicken, skin-side down, in the skillet and brown well. Turn the chicken skin-side up and transfer the skillet to the oven. Roast for 15 minutes, or until chicken is cooked through.

Return the skillet to the stove top over medium heat. Transfer the chicken to a platter and keep warm. Add capers to the pan and fry until starting to crisp, about 2 minutes. Make sure butter does not burn. Stir in lemon zest and 2 Tbsp. of the lemon juice and remove pan from heat.

In a medium bowl, toss pea shoots and radishes with 1 Tbsp. lemon juice, vinegar and 1 Tbsp. oil. Season with salt and pepper.

Serve chicken breasts with pan sauce and salad.

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