chicken picatta repola
(1 rating)
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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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(1 rating)
yield
4 serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For chicken picatta repola
- PICATTA SAUCE
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1 stickbutter
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2 cchicken stock
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1 cwhite wine
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1 Tbspminced garlic
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1/2 clemon juice
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2 pinchitalian parsley
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3 Tbspcapers
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1 pkgpasta of choice
- PARMESAN CRUSTED CHICKEN STRIPS
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1 lbchicken strips
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1 1/2 cparmesan cheese
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2 Tbspolive oil
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salt
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pepper
How To Make chicken picatta repola
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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.
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2In a frying pan sautee the chicken strips on medium heat to a golden brown.
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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.
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4Boil pasta according to package directions. TAke 1/2 cup starchy cooking water and add to picatta sauce to thicken.
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5Pour picatta sauce over pasta and serve with parmesan crusted chicken strips and parsley to garnish (if desired)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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