ARICA'S CHICKEN PICCATA
Wonderful flavor and even better the next day! Great with Brussels sprouts or asparagus.
Provided by Nicole
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat oil in a skillet over medium heat. Stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. Put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.
- Remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. Add chicken broth and white wine to the skillet; bring to a simmer and cook 5 minutes. Stir Parmesan cheese and capers into the liquid mixture; cook and stir until thickened, about 5 minutes. Mix bow-tie pasta into sauce; toss to coat. Transfer pasta to a serving bowl.
- Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a serving platter; serve alongside bow-tie pasta.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 65.9 g, Cholesterol 69.6 mg, Fat 10.8 g, Fiber 3.2 g, Protein 37.9 g, SaturatedFat 3.3 g, Sodium 898.6 mg, Sugar 4.4 g
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