Chicken Piccata – Saturday Weekly recipe post

Piccata Pollo !

piccata

 

The Stuff you need :

  • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon lemon pepper
    • 2 TBS butter
    • 2 TBS olive oil
    • 1/2 cup white wine
    • 1/4 cup fresh lemon juice
    • 2 TBS capers
    • 4-6 minced fresh garlic cloves
    • 1/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 4 cups hot cooked pasta (= 8 ounces-uncooked)
    • 2 tablespoons chopped fresh flat-leaf parsley- garnish
    • 8 lemon slice (half – moons)- garnish

What to do with the Stuff :

    • Pound each breast half between 2 sheets of heavy-duty plastic wrap; to 1/2-inch thickness
    • Place flour in a shallow dish, seasoned with lemon pepper
    • Dredge chicken in flour/lemon pepper mixture
    • Heat butter and oil in a large skillet over medium-high heat
    • Add chicken, and cook for 4-5 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 3-5 minutes or until slightly thickened
    • Sprinkle with salt and pepper
    • Serve chicken over pasta, top with sauce; garnish with fresh parsley

 

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