CHICKEN PICCATA AND PASTA
This is a quick chicken dish to prepare that has delicious lemon flavor. You can pound the chicken breasts very flat, or butterfly them. I usually butterfly the breast, which gets them to the thinness I want, and then I cut them down the middle into serving size. If you would like the sauce a little thicker, stir in a bit of...
Provided by Crystal ~
Categories Pasta
Time 35m
Number Of Ingredients 11
Steps:
- 1. On a piece of waxed paper or in a plate, mix together the flour, salt and pepper.
- 2. In a large skillet, heat the olive oil and butter on medium high heat.
- 3. Coat 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.
- 4. Remove 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.
- 5. Add 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.
- 6. Add the juice of one lemon and 2 Tablespoons of chopped Parsley into the pan.
- 7. Put 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.
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