submitted by SouthernPearl {1 Recipe}
Makes: 4 Servings
Description: Enjoy this restaurant favorite at home with a glass of white wine and fresh garden salad. This Italian chicken piccata recipe is sure to please your entire family.
Ingredients:
4
(6-ounce) skinless, boneless chicken breast halves
1/2 cup
all-purpose flour (about 1 ounce)
1 TB
butter
1 TB
olive oil
1/2 cup
white wine
1/4
fresh lemon juice
2 TB
capers
2 tsp
minced fresh garlic
1/4 tsp
salt
1/4 tsp
freshly ground black pepper
4 cups
hot cooked spaghetti (about 8 ounces uncooked)
2 TB
chopped fresh flat-leaf parsley
Instructions:
Preparation
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth
Great for those who love mexican food, but are tired of having tacos every night. Simple ingredients, and cheap to make.
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The perfect pasta salad that is simple to make but sure to impress a crowd.
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