Sounds fancy, cooks easy. This Italian dish of flour-dusted, pan-fried chicken in a lemon-caper butter sauce is here to bring trattoria energy to your weeknight. While the classic piccata is served without veg, we can't help but green it up with fresh helping of zucchini, asparagus and spinach.
Boil kettle. Thinly slice zucchini into rounds. Snap woody ends from asparagus and discard. Slice asparagus spears into 2cm lengths. Peel and crush garlic. Roughly chop parsley. Dissolve stock cube in 500ml (2 cups) boiling water.
Heat ½ the oil in a saucepan over medium-high heat. Add zucchini, season with salt and pepper and cook for 2 minutes or until golden. Add risoni and 375ml (1½ cups) stock and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 8 minutes or until almost tender. Add asparagus and cook for a further 2 minutes or until tender. Remove from heat and keep warm.
Halve chicken breast horizontally to yield 2 thinner pieces. Place flour, salt and pepper on a plate and dust chicken on both sides with flour, shaking to remove excess.
Heat remaining oil in a frypan over medium heat. Add chicken and cook for 4 minutes each side or until golden brown and cooked through. Remove chicken from pan.
Return pan to medium heat. Add garlic and capers and cook, stirring, for 30 seconds or until fragrant. Add remaining stock to pan, bring to a simmer and cook for 2–3 minutes or until reduced. Add butter and lemon juice and swirl the pan until sauce is emulsified. Stir through parsley and remove from heat.
Stir spinach through risoni to wilt slightly. Divide risoni between bowls and top with chicken. Spoon over lemon caper sauce to serve.