Friday, June 10, 2011

Chicken Picatta

Chicken Picatta is a classic dish the features thin chicken breasts in a lemon, white wine, and caper sauce over angel hair pasta. Angel hair is a snap to make, it takes about 2 minutes to cook and is my go to pasta for quick pasta dishes.

Chicken Picatta
4 thin cut chicken breasts or 2 breasts cut in half
2 lemons
1 cup flour
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1 tablespoon dried parsley
2 cloves of garlic
2 tablespoons of olive oil
1 jar of capers
1 cup white wine
1/3 stick of butter
1 pound pasta
Fresh chives
Parmesan cheese

Bring a large pot of water to boil.

Place a large sauce pan over medium heat. Add olive oil and garlic.

Combine flour with garlic powder,  pepper, salt, parsley, Dredge chicken with four mixture and place in the pan. Cook chicken until brown, crispy, and cooked to 165 degrees. Remove from pan.

Drop pasta, and cook according to package instructions.

To make the sauce, deglaze the pan with about a cup of white wine. Add a handful of rinsed capers, and the juice of 1 lemon and  slices of the other lemon. Add butter and reduce until thickened.

Place pasta in the center of a plate, top with sauce, and chicken. Garnish with lemon wedges and fresh chives and grated Parmesan.

Happy Cooking!


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