Chicken Piccata with Sauteed Broccollini

I have a new favorite vegetable: Broccollini! This is a hybrid of cabbage, broccoli and asparagus. They taste like asparagus with broccoli tips, very good!

Last night I made some yummy food and here is the recipe if you want to try it out:

Chicken Piccata with Sauteed Broccollini

You will need (2 people):
2 chicken breasts or about 1 lb of chicken strips
Salt and freshly ground black pepper
Flour, for dredging
Butter
Olive oil
1/3 cup of fresh lemon juice
1/2 cup of chicken stock/broth
Brined capers, about 2 teaspoons or after taste, rinsed
1/3 cup parsley, chopped

Bunch of broccollini
Butter/Olive oil
Garlic, 2 cloves
Salt and freshly ground pepper

Preparation

If you are using whole chicken breasts, place between plastic stretch wrap and flatten evenly with a meat hammer (or whatever they are called).

Season chicken with salt and pepper, dredge in the flour, shake of excess.

In a large pan, heat olive oil and butter (about 2 tablespoons butter and 3 table spoons olive oil). When it starts to sizzle, add chicken and brown on both sides.

Put on plate when done and add lemon juice, stock and capers to pan. Bring to a boil, scraping up bits from the bottom of the pan. Check seasoning and add salt and pepper if desired. Add 2 tablespoons butter. Let the sauce bubble for a while. It will get less acidic after a while.

Put the chicken back in the pan, put a lid on it if you have and let putter on low, low heat. Right before serving, add the chopped parsley.

While the chicken is cooking, boil water for blanching the broccollini. When boiling, add the broccolini (thongs are good for this). Blanch for approximately 2 minutes. Do not poor off the water, use to cook the pasta! Place the broccolini in a colander and shock with icy cold water, to stop the cooking and keep the color. In a small frying pan, add a little olive oil and butter. When heated, add chopped garlic and stir until fragrant, about 45 seconds. Add broccollini and toss for a few minutes. Season with salt and freshly ground pepper. Serve chicken, broccollini with your pasta of choice. I used a large serving platter, put down rotini pasta, poured the chicken and sauce over and added the broccollini on the side.