CHICKEN PICCATA SERVED OVER WHOLE WHEAT PAPPARDELLE PASTA

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Chicken Piccata is a wonderful quick meal to prepare in less than 20 minutes. It’s packed with flavor and the sauce created using the wine and butter give it a silky texture. I served the chicken over whole wheat pappardelle pasta to make it healthier.

Try this recipe and write back with your comments. Enjoy!

Ingredients: Serves 1

  • 1  4 ounce chicken breast fillet pounded to 1/4 inch thick
  • flour for dredging
  • salt and pepper to season
  • 2 cloves finely chopped garlic
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon rinsed and drained capers
  • 1/8 cup dry white wine
  • 1/2 cup chicken stock
  • 1 tablespoon unsalted butter
  • pappardelle pasta

Preparation:

Place a pot of cold salty water to boil. Once boiling, add the pasta and cook according to directions. Drain.

Place some flour, about 1/8 cup in a small bowl and add salt and pepper, blend with a fork. Add the chicken to dredge on both sides and shake off any excess. Heat the olive oil in a skillet and add the chicken. Cook over medium low heat 3 minutes per side. Remove the chicken and keep warm on a plate covered with foil.

To the pan add the wine and with a wooden spoon scrape up any bits to mix in. This is where the flavor is. Reduce the wine down for about 1 minute and add in the parsley, capers, chicken stock and 1/2 tablespoon of the butter,. Allow to simmer until thickened a bit, about 3 minutes. Add the chicken back in and add the other 1/2 tablespoon butter. Cook until the butter melts.

Serve the chicken over the pasta and drizzle the sauce all over. Enjoy!

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