Chicken Piccata Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 THIN boneless chicken breast halves. If you have thick ones, you can use two and slice in half
2 eggs, slightly beaten with a little milk added
Flour and panko for dredging
Cayenne pepper
Pepper
Paprika
Red pepper flakes
2 tablespoons Olive oil
1 tablespoon capers (drained)
2-4 cloves of garlic, minced
1 1/2 cup white wine
Lemon juice from one lemon
1 tablespoon butter
2 tablespoons fresh parsley
1 Pkg of linguini
1-1 1/2 cup reserved water from cooked pasta
Parmesan cheese
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Directions: |
Directions:If needed pound breasts to be about 1/2 inch thick
Mix some flour, panko, cayenne, paprika and pepper
Dip chicken in egg and then in flour mixture
Cook chicken in oil at med heat about 5 min each side. Remove chicken and set aside
Cook capers in reserved oil, smashing lightly to release the brine for about 30 seconds. Add garlic for another 30 seconds
Pour wine into skillet. Cook for about 2 minutes until it reduces a little
Stir in lemon juice, pasta water and butter. Stir continuously to form a little bit more of a thicker sauce. about 3 minutes
Reduce heat and stir in parsley
Return chicken to the pan and heat through for a minute or two.
Serve with linguini |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 min |
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