Chicken Piccata with Radish Ramp & Pea Shoot Salad

Posted by Stephanie Meyer on May 13, 2011 at 12:40pm

chicken piccata with radish pea shoot salad

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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Older Comments

  1. By FreshTartSteph on April 23, 2013 at 6:44PM

    You could make it at home instead... ;)

  2. By Dan Dusek on April 22, 2013 at 11:32AM

    I'm taking trying find a great local place that makes a great chicken picata here in the Minnepolis/St Paul.

    R,
    Dan

  3. By FreshTartSteph on May 16, 2011 at 7:25AM

    Thanks Susan - high praise :)

  4. By Susan Powers on May 16, 2011 at 5:25AM

    Beautiful shot, dear!

  5. By FreshTartSteph on May 14, 2011 at 4:12PM

    Hi Jessy! So nice to meet you! Do you know there's a group of MNFoodBloggers? There's a Facebook page here: http://on.fb.me/e97pa1, please do join! And if you're on Twitter, let me know who you are, and follow the #MNFoodBloggers hashtag, lots of good info and people. Tis the season (almost, if spring would ever get here...) for local deliciousness! I'll have farmers market recipes here all summer long, YAY! Thanks for checking in, and leaving a note, hopefully we'll meet someday soon. Take care, Stephanie

  6. By Jessy@FairytaleFrosting on May 14, 2011 at 6:53AM

    YAY! YAY! YAY! I am so excited to have found your site, and thought I'd share the love. Ok first, this chicken recipe looks YUM. Second, I found your site via I Am Baker. I had no idea you both were from the Twin Cities (me too!) so I am SUPER excited to follow sites for local folks with a shared passion! I am so thrilled to have found you because your "About" page really describes where I am heading in my journey to be more healthy, green, supporting local, and creating a better lifestyle for myself.
    Really looking forward to your site! Take care! =)