CHICKEN PICCATA PASTA
Chicken piccata receives the full treatment of pasta! Cook the penne, make a quick butter sauce and put them all together. This easy lemon chicken dish will wow your kids!
INGREDIENTS
- 1/2 cup chicken stock
- 1 teaspoon oregano
- 6 Tablespoons olive oil
- 2 boneless skinless chicken breasts, butterflied and then cut in half {if they are thick pound them thin}
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1/3 cup brined capers
- 1/3 cup fresh squeezed lemon juice
- Angel hair pasta {or past of your choice}
- Salt and black pepper
- 5 Tablespoons butter, unsalted
- 1/3 cup freshly chopped parsley
- Parmesan Cheese
INSTRUCTIONS
First, cut each chicken breast in half. If they are thick after being cut in half, use a mallet to pound them finer. Season each side of the chicken with a pinch of salt and pepper.
Then, in a shallow bowl, combine the oregano and flour. Dredge each chicken in the flour and shake off the excess flour.
In a large skillet over medium-high heat, melt the 2 tablespoons of butter with 3 tablespoons of olive oil.
When the butter has melted and starts to sizzle, add 2 pieces of chicken and cook for 4 minutes on one side. Turn the chicken over and cook on the other side for 4 minutes. Remove the chicken and set aside on a plate.
In the same pan, heat 2 tablespoons of butter and 3 tablespoons of olive oil. When the butter is melted, add the other two pieces of chicken and cook on one side for 4 minutes, then turn and cook for another 4 minutes. Remove the chicken and set aside with the other chicken.
In the same pan, add the garlic, lemon juice, chicken broth and capers. Bring the mixture to a boil, stirring and scraping the chicken pieces. Add all of the chicken to the pan and simmer for 5-6 minutes, or until the chicken is cooked through.
Remove the chicken and add to the large serving platter. Using the sauce in the pan, add 1 tablespoon of butter and whisk until the butter melts. Add the parsley and stir. Pour the sauce over the chicken.
Happy Cooking Time.
