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Chicken Piccata with Arugula Salad

Indulge with our Creamy Healthy Chicken Piccata, a luscious and nutritious twist on the classic favorite. Paired perfectly with this delectable chicken dish is a refreshing Arugula Salad. Enjoy the perfect balance of flavors and textures, making every bite a memorable experience.

Serving size

Chicken

Ingredients

For Chicken:

Fresh:

4 chicken thighs, skin on if possible (about 1.25 pounds)

1 cup jarred artichoke hearts

1/4 cup capers, rinsed and drained

Juice from half a lemon

1/2 lemon, sliced into rounds

1 cup chicken bone broth

1/4 cup organic white wine

2 teaspoons fresh thyme, finely chopped

‍Staple:

3 tablespoons butter

2 teaspoons Dijon mustard (Primal Kitchen recommended)

4 tablespoons arrowroot powder (sub tapioca flour on Amazon Fresh)

1-2 teaspoons garlic powder

1 teaspoon dried oregano

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

For Salad:

Fresh:

5 ounces baby arugula (available on Amazon Fresh but only by search, link is below in products used)

1 shallot, finely minced

Parmesan Cheese (for topping)

‍Staple:

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon Dijon mustard (Primal Kitchen recommended)

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

1/4 cup pine nuts (for topping)

_{Free-range organic meat and organic non-gmo veggies are linked where available}

Serving size

Serving size multiplier:

Whole Foods

fresh ingredients

Amazon Fresh

fresh ingredients

STAPLE INGREDIENTS

1. Prepare Chicken:

Pat dry chicken thighs with a paper towel.
Coat with 3 tablespoons arrowroot powder, garlic powder, dried oregano, salt, and pepper.

2. Cook Chicken:

Melt butter in a skillet over medium-high heat.
Place the chicken, skin side-down, in the skillet and cook for 6 to 8 minutes. Flip the chicken and cook on the opposite side for and additional 3 to 5 minutes. Remove from the skillet and set aside.

3. Prepare Salad Dressing:

Mix olive oil, shallots, red wine vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.

4. Make Pan Sauce:

Lower the temperature of the heat to medium heat.
Add bone broth to the skillet, scrape browned bits off on bottom of skillet.
Scoop out a few tablespoons of liquid from skillet and mix it with the remaining arrowroot powder to create a slurry.
As the liquid in the skillet begins to bubble, add thyme, Dijon mustard, and arrowroot slurry to the pan.
Simmer until slightly thickened, then add capers, white wine, lemon juice, and artichoke hearts.
Season with salt and pepper to taste.

5. Finish Cooking Chicken: