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chicken picatta repola

(1 RATING)
23 Pinches
krepola avatar
fort worth, TX
Updated on Aug 27, 2012

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.

prep time 1 Hr
cook time 1 Hr
method ---
yield 4 serving(s)

Ingredients

  • PICATTA SAUCE
  • 1 stick butter
  • 2 cups chicken stock
  • 1 cup white wine
  • 1 tablespoon minced garlic
  • 1/2 cup lemon juice
  • 2 pinches italian parsley
  • 3 tablespoons capers
  • 1 package pasta of choice
  • PARMESAN CRUSTED CHICKEN STRIPS
  • 1 pound chicken strips
  • 1 1/2 cups parmesan cheese
  • 2 tablespoons olive oil
  • - salt
  • - pepper

How To Make chicken picatta repola

  • 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.
  • Step 2
    In a frying pan sautee the chicken strips on medium heat to a golden brown.
  • Step 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.
  • Step 4
    Boil pasta according to package directions. TAke 1/2 cup starchy cooking water and add to picatta sauce to thicken.
  • Step 5
    Pour picatta sauce over pasta and serve with parmesan crusted chicken strips and parsley to garnish (if desired)
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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