Chicken Piccata with Rice Pilaf

Name: Chicken Piccata with Rice Pilaf
Yield: serves 4 to 6
Ingredients: 1 onion; 1 carrot; 1 celery stalk; 1/4 cup butter; 1/2 cup uncooked orzo; 1 cup white rice; 2 (14-ounce) cans chicken broth; Salt and pepper; 4 boneless, skinless chicken breast halves; 1 egg; 1 cup flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup olive oil; 1 (14-ounce) can chicken broth; 2 lemons; 2 tablespoons cornstarch; 2 tablespoons milk; 1/4 cup chopped parsley

December 9, 2011

The beauty of cooking is that you can make things exactly the way you like them. For example, chicken piccata is usually made with capers, but since I don’t like capers, I just use parsley instead. It also means that I can make a double batch of rice pilaf so there are plenty of leftovers. This is not exactly a quick dinner to prepare, but it is so good that I don’t mind taking the time to make it.

Recipe notes

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