Lemon Butter Chicken Piccata with Pesto Polenta

Happy Friday foodie friends! I can’t believe it is September already?! The month of August flew right by!! I have a delicious lemon inspired recipe to share with you all. This recipe comes Tieghan Gerard of Half Baked Harvest. Tieghan has created so many amazing recipes as well as three cookbooks. I have been following her on social media for quite some time, and enjoy making her recipes. This week on my blog, I’m sharing Tieghan’s Lemon Butter Chicken Piccata with Pesto Polenta. If you are a chicken piccata fan like me, then this recipe is for you!! I love all the flavors in this dish from the capers, lemon, garlic, and basil. The pesto polenta complements this dish very well. Have a good weekend!

Lemon Butter Chicken Piccata with Pesto Polenta

Serves: 4


4 chicken cutlets or 2 chicken breasts, sliced in half horizontally



1/3 cup all- purpose flour

1/4 cup grated parmesan cheese

3 tablespoons extra virgin olive oil

1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/3 cup fresh lemon juice

4 tablespoons salted butter

1 bunch asparagus

2 cloves garlic, chopped

1 tablespoon fresh thyme

3 tablespoons capers


1 cup instant dry polenta

3 tablespoons salted butter

1/4 cup pesto sauce

1/4 cup grated parmesan cheese


Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet. To the same skillet, add the butter, asparagus, and a pinch each of salt and pepper. Cook until just tender, about 5 minutes. Add the garlic, capers, and thyme, cook another 2 minutes. Pour in the wine and lemon juice, cook 1 minute. Return the chicken to the pan and simmer for 5 minutes, until warmed through. Meanwhile, make the polenta. Bring 3 cups water to a boil over medium heat in a medium pot. Whisk in the polenta, stirring until the polenta is soft and thickening, 5 minutes. Stir in the butter, parmesan, and 2 tablespoons pesto. Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.

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