Classic Chicken Piccata with Lemon Butter Sauce

Ingredients

• 4 halves chicken breast
• 1.5 cups long-grain rice
• 2 tbsp arrowroot powder
• 2 tbsp extra virgin olive oil
• 4 tbsp unsalted butter
• 1 large lemon
• 1 cup chicken stock
• 1 small shallot
• 1 tsp garlic paste
• 1 tbsp parsley flakes
• 0.5 tsp white pepper
• to taste salt
• to taste black pepper
• 3 cups water
• 2 tbsp grana padano cheese

Instructions

1. 1Cook long-grain rice according to package directions using 3 cups water.
2. 2Pound chicken breasts to 1/2-inch thickness, season with salt and black pepper, then dredge lightly in arrowroot powder. Pan-sear chicken in extra virgin olive oil over medium-high heat for 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate.
3. 3Reduce heat to medium, add 2 tbsp unsalted butter to the pan. Sauté minced shallot for 1 minute, then add garlic paste and cook for 30 seconds.
4. 4Deglaze the pan with low-sodium chicken stock and the juice of half the lemon. Bring to a simmer, stirring to scrape up any browned bits. Stir in remaining 2 tbsp unsalted butter until melted, then add white pepper.
5. 5Return chicken to the pan, coating it in the sauce. Serve immediately over cooked long-grain rice, garnished with fresh parsley flakes and optional Freshly Grated Parmesan Cheese.