Food Recipes Chicken Piccata With Mushrooms and Brussels Sprouts 4.0 (68) 3 Reviews Satisfyingly rich buttery sauce, lean protein, a cozy, comfort-food pasta note, and two vegetables to boot. What more could you want? How about ready in 30 minutes? By Emily Nabors Hall Emily Nabors Hall Emily has been a recipe developer with Dotdash Meredith brands for a decade. She has contributed dozens of recipes to Real Simple, specializing in flavor-forward weeknight meals that feed a family quickly and affordably, as well as baked sweets that are sure to delight. Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 30 mins Yield: 4 servings Jump to Nutrition Facts Jump to recipe In Italian, piccata means "to be pounded flat," but there's nothing flat about the taste of this flavorful dish. It starts with sautéed chicken cutlets that end up on a bed of orzo and vegetables with a lemony butter sauce highlighted with capers. If you're not in the habit of keeping capers on hand, you might find them surprisingly versatile. Toss them into salads, chop and stir into cream cheese for bagels, or toast in a skillet with oil and serve with fish. To pair this dish with wine, serve something light and crisp like Sauvignon Blanc or Gruner Vetliner. How to Cook Authentic Italian Food at Home, According to Lidia Bastianich Ingredients 8 ounces uncooked orzo pasta 4 (5-ounce) chicken breast cutlets 1 teaspoon kosher salt, divided 1 teaspoon black pepper, divided 4 tablespoons unsalted butter, divided 8 ounces fresh cremini mushrooms, sliced 8 ounces fresh Brussels sprouts, quartered 1 cup unsalted chicken stock 2 tablespoons fresh lemon juice (from 1 lemon) 1 tablespoon capers, drained and rinsed 2 tablespoons chopped fresh oregano Directions Cook orzo according to package directions. Meanwhile, season chicken with ½ teaspoon each salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high. Add chicken, and cook until golden and cooked through, about 4 minutes per side. Reserving drippings in skillet, transfer chicken to a plate and loosely cover with foil. Return skillet to medium-high, add remaining 3 tablespoons butter, and stir until melted. Add mushrooms and Brussels sprouts, and then cook, without stirring, until tender, about 5 minutes. Add stock, lemon juice, capers, and remaining ½ teaspoon each salt and pepper, and then bring to a simmer. Cook 1 minute. Slice chicken and serve over orzo and vegetables. Spoon sauce over the top and garnish with oregano. Rate it Print Nutrition Facts (per serving) 530 Calories 17g Fat 51g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 530 % Daily Value * Total Fat 17g 21% Saturated Fat 8g 40% Cholesterol 134mg 45% Sodium 646mg 28% Total Carbohydrate 51g 19% Total Sugars 4g Protein 44g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.