Chicken Piccata
Prep time:
Cook time:
Total time:
Serves: 4
- 2 chicken breasts sliced in half to thin
- 1 egg beaten
- ¾ cup breadcrumbs
- salt and pepper
- 6 tbsp. butter, dived
- ⅓ cup lemon juice
- A few slices of lemon
- 1 cup chicken broth
- ¼ cup brined capers, rinsed
- 8 oz angel hair pasta
- fresh parsley
- fresh Parmesan
- Preheat oven to 350.
- In a small bowl beat egg.
- Place breadcrumbs in a shallow dish.
- Dredge chicken in egg then coat in breadcrumbs.
- Season with salt and pepper.
- Add 2 tbsp. butter to a large skillet over medium heat.
- Once melted add two of your chicken pieces. Fry for 3 minutes per side.
- Remove to a baking dish.
- Add another tbsp. butter and repeat with other two chicken pieces.
- Remove to baking dish and bake for 10 minutes.
- Meanwhile prepare pasta according to package directions.
- Add another tbsp. of butter to skillet. Add chicken broth, lemon juice/slices and capers.
- Scrape off the pieces of breading/chicken from the bottom of the skillet to incorporate.
- Bring to boil, reduce heat and simmer for 5 minutes.
- Once pasta is done drain but don't rinse. Toss with remaining butter.
- Serve chicken with pasta and drizzle sauce over the top.
- Top with fresh Parmesan and parsley.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/chicken-piccata/
3.5.3229