Chicken Picatta Repola

Chicken Picatta Repola

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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.

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

How to Make Chicken Picatta Repola

Step-by-Step

  1. Wash 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.
  2. In a frying pan sautee the chicken strips on medium heat to a golden brown.
  3. In 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.
  4. Boil pasta according to package directions. TAke 1/2 cup starchy cooking water and add to picatta sauce to thicken.
  5. Pour picatta sauce over pasta and serve with parmesan crusted chicken strips and parsley to garnish (if desired)

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