Lighter Chicken Piccata Risotto with Crispy Capers

518

Lighter Chicken Piccata Risotto with Crispy Capers tastes like luscious Chicken Piccata, but has a fraction of the fat and calories!

Lighter Chicken Picatta Risotto with Crispy Capers #glutenfree | iowagirleats.com

Hey everyone, I hope you had a nice weekend! What was supposed to be a low-key couple of days turned into a packed weekend filled with friends and family time. I’ll take it over lazying around the house though! Friday night Ben and I feasted on the luscious risotto you see above, made with shrimp instead of chicken, then rented Lone Survivor from Redbox. I became obsessed with the book a few years ago and was really pleased to see the movie did it justice. It was terribly sad seeing the story acted out knowing that it happened in real life but even so, I’d recommend it, especially the book if you haven’t picked it up yet. It’s a phenomenal read!

On Saturday morning my Mom, our friend and I headed downtown for the Race for the Cure 5k walk! This race is somewhat of a tradition for my Mom and me (I think we’ve missed maybe one walk over the past five or six years?) so it was fun to carry it on.

RFTC-3

There wasn’t a cloud in the sky…nor a hint of warmth to be found. It was a frigid 37 degrees as we lined up at the starting line with a whippy wind howling down the streets. I cannot BELIEVE that just one week ago I was sweating my life away in shorts and a t-shirt at the apple orchard! Oh, Midwest. I love/hate you.

RFTC-4

I heard more than 20,000 people showed up to walk. Love the love!

RFTC-1

Later that day Ben and I hung out with one of our Minneapolis friends who was in town, feasting on sausage and peppers sandwiches that Ben had simmering on the stove all day, then headed to an impromptu gathering at another friend’s home later that night. On Sunday we hung out at my parent’s house all day, capping the night off with a family walk where we ran into a family of deer, which brings us to the present (whew!)

Monday Monday – ba-daa, ba-da-da-daaaa!

IMG_1367

Luckily I’ve got something to make today sting a little bit less. A dish that will warm you from the inside out – Lighter Chicken Piccata Risotto with Crispy Capers!

While I’m not usually one to shy away from cooking with full-fat olive oils and rich creamy butter, when there’s a way to healthify a yummy classic that’s usually loaded with the stuff I will never say no. So, when I saw an opportunity to slash the calories and fat from one of Ben’s and my favorite dishes, Chicken Piccata, I jumped at the chance.

I am duh-eye-ing over this recipe. Like, hunching over the pan shoveling forkful after forkful of creamy risotto into my mouth in between popping crispy capers like popcorn while Ben’s shouting save some for me! from the other room type of obsession. He was lucky I still had to take photos for le blog because it would have been entirely too easy to demolish the dish all by myself.

Lighter Chicken Picatta Risotto with Crispy Capers #glutenfree | iowagirleats.com

Here’s the scoop: BlogHer and RiceSelect recently challenged me to “rethink rice,” taking it from a ho-hum side dish to something spectacular. No problemo. Since being diagnosed with Celiac Disease last year, rice has become an even bigger staple in my diet than it was before and I’ve got all sorts of fun recipes involving this versatile grain swimming around inside my head.

One of them was turning Chicken Piccata, a dish which usually calls for dousing pan-fried chicken in a heavy lemon-butter-caper sauce, into a creamy risotto using RiceSelect Arborio Rice with a fraction of the fat. Translation: you are going to lick. your. guilt. free. plate!

Not only is Lighter Chicken Piccata Risotto with Crispy Capers completely mouthwatering, but it will impress. It reminds me of the Chicken Piccata Ben made me on our first date when I thought he was going to burn his parent’s house down but miraculously pulled through at the last minute. Now that was impressive. I think it has healing powers, too.

As I mentioned I made it with shrimp last Friday, when my man was feeling under the weather, and he moaned slightly less loudly for the rest of the night afterwards…so there’s that!

Lighter Chicken Picatta Risotto with Crispy Capers #glutenfree | iowagirleats.com

Start by sautéing 1 chopped shallot in 1 Tablespoon each extra virgin olive oil and butter, seasoning with salt and pepper, in a large pan over medium heat. Add 1 chopped garlic clove and 1/4 teaspoon dried thyme then sauté for 1 more minute. (This is arguably better smelling than cinnamon simmering in apple cider at Christmastime, by the way!)

Lighter Chicken Picatta Risotto with Crispy Capers #glutenfree | iowagirleats.com

Next add 1 cup RiceSelect Arborio Rice then stir to coat each kernel in butter and olive oil, and continue cooking for 1 more minute.

Lighter-Chicken-Picatta-Risotto-with-Crispy-Capers-iowagirleats-06_mini

I’ve been using RiceSelect Arborio Rice, a premium rice that’s grown, milled, and packaged in the U.S., since the beginning of my risotto-making adventures a few years ago and it yields the tastiest risotto with the best consistency, every single time.

Lighter Chicken Picatta Risotto with Crispy Capers #glutenfree | iowagirleats.com

Next add 5 cups simmering chicken broth. Traditionally you’d add a ladleful of broth at a time to the rice, stirring until it’s nearly absorbed before adding another, but guess what? You don’t have to! Just carefully pour the whole pot in then stir until the broth is nearly absorbed and the rice is tender, 25-30 minutes.

Lighter-Chicken-Picatta-Risotto-with-Crispy-Capers-iowagirleats-07_mini

Mmmm, come to Mama!

Lighter-Chicken-Picatta-Risotto-with-Crispy-Capers-iowagirleats-08_mini

When nearly all the broth has been absorbed by the rice add 2 cups baby spinach that have been roughly chopped then continue stirring until the rice is cooked through.

Lighter-Chicken-Picatta-Risotto-with-Crispy-Capers-iowagirleats-09_mini

Remove the pan from the heat then stir in 2 Tablespoons fresh lemon juice (about 1/2 lemon), 1/4 cup freshly grated parmesan cheese, and 1 Tablespoon butter. I made this without the extra butter at the end and it really does adds a richness like you wouldn’t believe. Plus it’s still less butter than most Chicken Piccata recipes call for. Season with salt and pepper if needed then set the risotto aside while you get to work on the crispy caper portion of the program.

Lighter-Chicken-Picatta-Risotto-with-Crispy-Capers-iowagirleats-10_mini

I first learned crispy capers were a thing after watching Giada de Laurentiis use them to top a pasta dish on one of her shows. They’re just jarred capers that have been pat dry then fried in a couple tablespoons of olive oil. They become audibly crispy and the flavor mellows out some too. So awesome!!

Lighter-Chicken-Picatta-Risotto-with-Crispy-Capers-iowagirleats-11_mini

Heat 2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat then add 1/4 cup capers that have been patted dry very well. Fry the capers for 2-3 minutes in the oil or until they’re golden brown and have opened up like a flower. Remove with a slotted spoon to a paper towel-lined plate to drain.

Capers

Now, do not throw that luscious caper-infused olive oil away. Keep it in the skillet, turn the heat down just a bit, and then add 4 chicken breasts (I made two for the photos) that have been seasoned with salt and pepper. Sauté for 3-4 minutes on each side or until cooked through then finish with a squeeze of fresh lemon juice. FYI: I have made this with shrimp and it is diviiiine.

Lighter-Chicken-Picatta-Risotto-with-Crispy-Capers-iowagirleats-13_mini

Finally, scoop the risotto into bowls then add the sautéed chicken and finish with a sprinkle of crispy capers. Dinner is served!

Lighter Chicken Picatta Risotto with Crispy Capers #glutenfree | iowagirleats.com

Lighter Chicken Piccata Risotto with Crispy Capers

Lighter Chicken Piccata Risotto with Crispy Capers tastes like luscious Chicken Piccata, but has a fraction of the fat and calories!

serves 4

Ingredients

  • 5 cups chicken broth
  • 3 Tablespoons extra virgin olive oil, divided
  • 2 Tablespoons butter, divided
  • 1 large shallot, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon dried thyme
  • salt and pepper
  • 1 cup RiceSelect Arborio Rice
  • 2 cups baby spinach, roughly chopped
  • 1 lemon, cut in half
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup capers, drained and patted dry very well
  • 4 chicken breasts

Directions

  1. Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer. Meanwhile, heat 1 Tablespoon each butter and extra virgin olive oil in a large pan over medium heat. Add shallot, season with salt and pepper, then sauté until tender, 2-3 minutes. Add garlic and dried thyme then sauté for 1 minute. Add rice then stir to coat and cook for 1 minute.
  2. Add hot chicken broth all at once then stir near constantly until rice is tender and nearly all the broth is absorbed, 25-30 minutes, keeping broth at a simmer over medium heat. When nearly all the broth has been absorbed but rice is still creamy, add spinach then keep stirring until rice is cooked through. Remove pan from heat then stir in the juice from 1/2 lemon, parmesan cheese, and remaining 1 Tablespoon butter. Taste then add salt and pepper if necessary and then set aside.
  3. Meanwhile, heat remaining 2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add capers then sauté until slightly opened, brown, and crispy, 2-3 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Season chicken breasts on both sides with salt and pepper then saute in caper-infused olive oil for 3-4 minutes on both sides. When chicken has 1 minute left to saute, squeeze second lemon half over chicken. Plate risotto then top with chicken and sprinkle crispy capers on top.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Lighter Chicken Picatta Risotto with Crispy Capers #glutenfree | iowagirleats.com

I can’t pick out what I love best about this creamy risotto. The crispy capers on top are a fabulous addition as pan frying them mellows out the flavor a bit, plus they give this dish an even more delicious twist. The light lemon flavor in the lusciously creamy risotto is a tongue tingler, too. Such a treat – I can’t wait to make it again!

Lighter Chicken Picatta Risotto with Crispy Capers #glutenfree | iowagirleats.com

*** $100 Amazon Gift Card Giveaway is now closed! ***

 

The RiceSelect Hosted Sweepstakes ends/ended at midnight on December 18th.

Sweepstakes Rules:

No duplicate comments. You may receive (2) total entries by selecting from the following entry methods:

1.     Leave a comment in response to the sweepstakes prompt on this post

2.     Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

3.     Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

4.     For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected. The Official Rules are available hereThis sweepstakes runs from 10/6/14 – 11/3/14. Be sure to visit the RiceSelect brand page on BlogHer.com where you can read other bloggers’ posts!


Bacon, Leek and Mushroom Risotto

39

Bacon, Leek and Mushroom Risotto is a light and elegant, yet easy, supper or side dish to serve any night of the week. True comfort food! Howdy all, I hope you had a nice weekend! Ben and I spent much of the past couple of days sequestered indoors – wah-wah. Lincoln came…

Continue Reading

Shortcut Butternut Squash and Sage Risotto

54

Creamy risotto studded with sweet butternut squash and herby sage. Plus a time-saving risotto-making short-cut! Happy Monday to you! Got a yummy seasonal recipe today to celebrate the beginning of fall but first, how was your weekend? My Instagram feed was full of friends’ trips to the apple orchard, photos of the farmers’ market,…

Continue Reading

Summer Farmers’ Market Risotto

43

Summer Farmers’ Market Risotto is fresh and creamy risotto packed with farmers’ market goodies like tomatoes, sweet corn, zucchini, and basil. Howdy, all – hope you had a nice weekend! : ) It was crazy gorgeous around here (albeit HOT!) so I had a little fun in the sun starting…

Continue Reading

Tomato-Basil & Spinach Risotto

82

Tomato-Basil & Spinach Risotto is fresh and light. Perfect any time of year! I’ve got a bright and healthy main or side dish recipe for you on this blustery Monday evening – Tomato-Basil & Spinach Risotto!  Ever since making my first “real” risotto last month (versus oven-baked risotto which, don’t get…

Related Posts Plugin for WordPress, Blogger...

Continue Reading