Spring Salad

As Spring approaches, I get very excited about the flavors of the season.  This warm chicken piccata salad is perfect for a quick meal, yet very satisfying.  I love the acidity of the dressing combined with the warmth of the breaded chicken; as well as the way the robust lettuce wilts gently.  Combine with some crusty bread for a yummy meal!

Warm Chicken Piccata Salad

1/2 cup olive oil

2 tablespoons capers, coarsely chopped

1 clove garlic, coarsely chopped

1/3 cup fresh parsley, chopped

1 lemon, zested and juiced

kosher salt

2 eggs

1/2 cup flour

3 to 4 chicken breasts, boneless and skinless, pounded thin

1/4 cup chicken broth

2 tablespoons white wine

1 head romaine lettuce, chopped

4 oz Parmesan cheese, shaved

Whisk olive oil, capers, garlic, parsley, zest and juice of the lemon, and salt together.  Set aside.  Beat the eggs in one dish, and put the flour in a separate dish.  Season the chicken breasts with salt and pepper.  Heat olive oil in a skillet.  Dredge the chicken in flour, then dip in the egg; allowing the excess to drip off, then coat with flour again, shaking off excess.  Place in the skillet; continue with the other three chicken breasts.  Cook until golden brown, turning only once. (About 4 to 5 minutes on each side).  Remove to a cutting board and cover with aluminum foil.  Meanwhile, add the chicken broth and wine to the skillet that the chicken was cooked in and deglaze; scooping up any yummy browned bits from the pan.  Pour over the chicken and then slice it.  Spread lettuce out on a platter, laying the chicken on top of the lettuce.  Pour the dressing of oil, capers, garlic, parsley and lemon over the chicken and lettuce and toss gently to combine.  Top with shaved parmesan cheese.