Chicken Piccata with Capers
With chicken breasts these days the size of half a ham, feel free to cut them in half for this recipe, using 2 halved breasts rather than four. Of course, if you want leftovers… For the butter and oil, you can substitute 2 tbsp Better Butter.
4 6-ounce skinless, boneless chicken breast halves
¼ cup flour
1 tbsp butter
1 tbsp olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tbsp capers
2 tbsp minced fresh garlic (be generous)
¼ tsp salt
¼ tsp freshly ground black pepper
8 ounces spaghetti (uncooked weight) freshly cooked al dente.
2 tbsp flat-leaf parsley, chopped
Set a large pot of water to boil for the spaghetti.
- Thoroughly dry the chicken breast halves. Place each half between two sheets of heavy plastic wrap or wax paper and pound to ½-inch thickness using a meat mallet or heavy skillet.
- Place flour in a shallow bowl or dish and dredge chicken in the flour. Set aside.
- Heat butter and oil in a large skillet over medium-high heat. Add the chicken and cook for 3 minutes per side or until done and lightly browned. Remove chicken from pan and keep warm in a 200 degree F oven.
This is a good time to start cooking the spaghetti. Add a tablespoon of salt to the pasta pot and cook pasta according to package directions or 1 minute less.
- Add garlic to the pan and sauté 1 minute. Do not allow garlic to brown.
- Add white wine, lemon juice, capers, thyme and scrape pan to loosen any browned bits. Reduce heat to allow mixture to simmer and cook for about 2 minutes until slightly thickened. Add salt and pepper. Reduce heat to very low to keep warm until pasta is ready.
- When pasta is ready, drain and place on serving plates. Place chicken on the pasta and apply sauce evenly to all portions. Garnish with parsley.
Source: Cooking Light Magazine
Copyright © 2001-2012 by The Still Waters Group
Created with the Personal Edition of HelpNDoc: Free CHM Help documentation generator