🍋 Chicken Piccata with Burrata Salad

Name: Chicken Piccata with Burrata Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 400 g Chicken breast fillet; 120 g Burrata cheese; 100 g Rocket (Arugula); 150 g Cherry tomatoes; 1 Stk Lemon; 20 g Butter; 2 EL Olive oil; 30 g Flour; 1 Prise Salt; 100 ml Dry white wine

450 kcal · 20 min · 4 servings

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Ingredients

400 g Chicken breast fillet
120 g Burrata cheese
100 g Rocket (Arugula)
150 g Cherry tomatoes
1 Stk Lemon
20 g Butter
2 EL Olive oil
30 g Flour
1 Prise Salt
100 ml Dry white wine

Instructions

1. Wash the chicken fillet and pat dry. Cut into equal-sized cubes (approx. 2-3 cm).
2. Mix the chicken cubes in a bowl with the flour, salt, and some pepper until lightly coated.
3. Wash the rocket and halve the cherry tomatoes. Cut the burrata into large pieces.
4. Heat the olive oil in a non-stick skillet over high heat. Fry the chicken cubes in batches until golden brown (approx. 5-6 minutes total). Remove them from the pan and set aside.
5. Add the butter and white wine to the same skillet. Let the liquid reduce while stirring for 2 minutes until slightly thickened.
6. Squeeze the juice of one lemon into the sauce. Return the chicken to the pan and toss in the sauce. Remove the pan from the heat.
7. Arrange the rocket and tomatoes on four plates. Distribute the chicken with sauce on top. Place the burrata pieces on top. Serve immediately.

Nutrition per serving

kcal: 450
Protein: 42 g · Fett/Fat: 24 g · Carbs: 8 g