One of my kids’ favorite meals they ask me to make it at least twice a month. When I opened the café, they insisted this had to be on the menu. The cauliflower rice base is a healthier alternative to mashed potatoes, and with the rich piccata sauce poured over top, you won't miss them for a second. Be sure to serve it with warm Italian bread to sop up every last drop of sauce!

Base & Bread

1. Cook the Cauliflower Rice Base

In a 10- or 12-inch skillet over medium heat, combine 1 tablespoon olive oil and the frozen cauliflower rice. As soon as it begins to sizzle, stir in 4 tablespoons butter and salt to taste. Allow to cook while preparing the rest of the meal, stirring occasionally to prevent burning. Once cooked through, transfer to a serving platter and cover to keep warm.

2. Sear the Chicken

Season the flattened chicken breasts with sea salt and black pepper, then dredge in flour, shaking off any excess. In a large skillet set over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil. When sizzling, add two chicken cutlets and sear for 3 minutes per side until golden brown. Transfer to a plate, melt another 2 tablespoons butter in the pan, and repeat with the remaining two cutlets. Remove the pan briefly from the heat.

3. Simmer the Piccata Sauce

Pour the lemon juice, chicken stock, and rinsed capers directly into the warm skillet. Return to the heat and bring to a boil, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. Season to taste, then return all four chicken breasts to the pan and let simmer for 5 minutes.

4. Assemble and Serve

Arrange the chicken on top of the bed of cauliflower rice on your serving platter. Remove the skillet from the heat, add the final 2 tablespoons butter, and whisk vigorously until emulsified and glossy. Pour the sauce liberally over the chicken and rice, then garnish with fresh parsley. Serve immediately with warm Italian bread.