Piccata is a classic dish for chicken, but can heavy due to use of heavy butter. This is a lighter version and I added white wine with a bit of vinegar to give it a little bite. Also, this is a great weekday dinner.

Let’s cook!

Chicken Piccata

1 lb of chicken cutlets

1 tablespoon plus 1 teaspoon all-purpose flour, divided

3 garlic cloves, finely chopped

1/2 cup chicken broth

3 teaspoons olive oil

1 lemon juiced

1 teaspoon white wine vinegar

1/4 cup white wine

2 tablespoons chopped fresh parsley

1 tablespoon capers, drained

1 tablespoon butter

1/2 cup baby arugula

Kosher salt and ground black pepper

1 package of whole wheat pasta – cook per the instructions

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.

Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat until very hot.

Cook the cutlets for 5 minutes per side.

Transfer the chicken to a plate and let rest.

Return the skillet to the stove on medium heat. Add the one teaspoon of olive oil, lemon juice and garlic. Cook until fragrant, about 2 minutes.

Whisk together the broth and one teaspoon flour.

Add wine and simmer the sauce until reduced and thickened, about 5 minutes. 

Stir in the vinegar, parsley and capers.

Swirl in the butter until sauce is lightly thickened. Add the chicken back to the skillet for 5 more minutes to marry the flavors.

Time to plate.

Place the pasta on the plate and top with the chicken. Pour the sauce from the pan over the chicken. Top the dish with the arugula and I completed this dish with a few shavings of good parmesan cheese.

Here is a close-up:

Happy Cooking!

Tonight I wanted to make something quick, but flavorful. Jen requested grilled salmon and I wanted to change it up with a dijon olive vinaigrette marinade, which I also used as a sauce. Here is another great thing about this dish, total time from prep to table was 40 minutes.

Let’s cook!

Salmon with Dijon Olive Vinaigrette

2 - 6oz salmon fillets

1/2 cup olive oil

1/4 cup red wine vinegar

1/2 cup chopped Kalamata olives

1/4 teaspoon cayenne pepper

3 garlic cloves, chopped

1 tablespoon dijon mustard

1 tablespoon honey

Kosher salt and black pepper

Combine the olive oil, vinegar, olives, cayenne, garlic, mustard and honey in a blender.

Process until smooth and season with salt and pepper.

Place the salmon in a marinade dish (I used my quick marinade tool).

 Pour 1/2 of the dijon olive vinaigrette on top and let marinade for 15 minutes.

Preheat the grill to high. I typically use a grill basket for my fish on the grill.

Place the salmon on the grill and cook for 3 to 4 minutes per side.

Remove the fish from the grill and let rest for 5 minutes. Time to plate. Pour the remaining vinaigrette over the salmon.

Here is a close-up:

Happy Cooking!