Chicken Piccata with Burst Tomatoes and Ginger
Ingredients
- 4 filletschicken breast (about 6 ounces each)
- ½ cupall-purpose flour
- ·salt
- ·black pepper
- 3 tablespoonolive oil
- 1 mediumshallot
- 1 tablespoonfresh ginger
- 2 clovesgarlic
- ½ cupdry white wine
- ½ cupchicken broth
- 2 cupscherry tomatoes (mixed colors if possible)
- ¼ cupcapers (drained)
- 2 tablespoonfresh lemon juice
- ¼ cupfresh parsley
Prep
- 01
Mince 1 shallot, 1 tablespoon fresh ginger, and 2 cloves garlic.
- 02
Measure all ingredients and arrange near your stove.
Method
- 01
Pat chicken breasts dry with paper towels. Season the flour generously with salt and black pepper, then dredge each chicken breast, shaking off excess.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook 4 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate.
- 03
Add remaining 1 tablespoon oil to the skillet. Add shallot, ginger, and garlic; cook 1 minute, stirring constantly, until fragrant.
- 04
Pour in wine and broth, scraping up any browned bits from the pan bottom. Simmer 2 minutes.
- 05
Add cherry tomatoes and capers; cook 3 to 4 minutes, until tomatoes begin to burst and release their juices.
- 06
Return chicken to the skillet along with lemon juice. Warm through for 1 minute, then taste and adjust salt and pepper. Top with fresh parsley and serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes with the ginger. A splash of vermouth adds complexity if you skip the wine. Fresh mint leaves scattered at the end offer another flavor dimension.
Serve with rice, pasta, or crusty bread to soak up the bright pan sauce. For extra brightness, add a pinch of red pepper flakes or swap lemon juice for lime.