Chicken Picatta Repola Recipe

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Chicken Picatta Repola

kristen camp

By
@krepola

This is a family favorite. This recipe works well with whole wheat pasta or the multi color veggie pasta. you can also use a low fat butter alternative.


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Rating:
★★★★★ 1 vote
Serves:
4
Prep:
1 Hr
Cook:
1 Hr

Ingredients

PICATTA SAUCE

1 stick
butter
2 c
chicken stock
1 c
white wine
1 Tbsp
minced garlic
1/2 c
lemon juice
2 pinch
italian parsley
3 Tbsp
capers
1 pkg
pasta of choice

PARMESAN CRUSTED CHICKEN STRIPS

1 lb
chicken strips
1 1/2 c
parmesan cheese
2 Tbsp
olive oil
salt
pepper

Step-By-Step

1Wash chicken strips thoroughly. Put parmesan cheese and a couple of pinches of salt and pepper in a medium freezer bag. Put chicken strips in freezer bag with parmesan cheese. shake to coat.

2In a frying pan sautee the chicken strips on medium heat to a golden brown.

3In a sauce pan pour chicken stock, wine, and lemon juice. boil 1 minute. reduce heat to low and add 1 stick butter, capers and parsley.

4Boil pasta according to package directions. TAke 1/2 cup starchy cooking water and add to picatta sauce to thicken.

5Pour picatta sauce over pasta and serve with parmesan crusted chicken strips and parsley to garnish (if desired)