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Chile-Rubbed Chicken Piccata with Garlic-Butter and rosemary
Italian comfort: deep parmesan cream flavor and tender chicken, with a fast finish you will make on repeat.
1h 25mTotal time
20 minPrep
8Servings
AdvancedLevel
4.5Rating
Recipes / Italian / Chile-Rubbed Chicken Piccata with Garlic-Butter and rosemary
Method
How to make it
- Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
- Heat the olive oil in a wide skillet over medium-high and griddle the chicken until deeply colored.
- Add the aromatics with the fresh basil and cherry tomatoes; cook until fragrant and just tender.
- Deglaze with a splash of liquid, scraping up the browned bits for extra depth.
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