Chicken Piccata and Pasta
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- 4 boneless skinless chicken breasts, pounded flat (or butterflied and cut in half)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2-3 cloves of garlic, minced
- 2/3 cup chicken broth
- ½ cup white wine
- 1 large lemon
- 2 tablespoons fresh parsley, chopped
- ¼ cup all-purpose flour
- salt and pepper to taste
- 8 ounces of pasta, cooked... fettuccini, linguine, or angel hair pasta
1On a piece of waxed paper or in a plate, mix together the flour, salt and pepper.
2In a large skillet, heat the olive oil and butter on medium high heat.
3Coat the chicken pieces in the flour mixture. Add the chicken to the skillet and cook for about 3-4 minutes on each side until nicely browned.
4Remove chicken from the skillet and add to an oven safe dish, and cover with foil. Keep the chicken warm in the oven on lowest setting.
5Add garlic to the skillet and sauté for about a minute. Add the wine and chicken broth to the skillet and bring to a boil. Reduce heat to medium and continue to cook for another 5-10 minutes.
6Add the juice of one lemon and 2 Tablespoons of chopped Parsley into the pan.
7Put the chicken back into the pan of sauce and heat through. Serve; spooning the sauce over chicken and pasta. Garnish with chopped parsley and lemon slices, if desired.