Chicken Piccata

Yield:
6 servings

Ingredients:

  1. 1 cup chicken broth
  2. 1/4 cup freshly squeezed lemon juice
  3. 1 Tablespoon butter
  4. 1 Tablespoon cornstarch
  5. 1/4 cup capers, drained
  6. 2 Tablespoons olive oil, divided
  7. 2 shallots, chopped
  8. 4 cloves garlic, chopped
  9. 6 chicken cutlets
  10. Salt, to taste
  11. Pepper, to taste
  12. 1/2 cup dry white wine
  13. 1 box (16 ounce) penne pasta, cooked following package directions
  14. 1 Tablespoon freshly snipped chives
  15. Fresh sliced lemon
Directions:

In a large deep skillet heat 1 Tbsp olive oil over medium heat. Season cutlets with salt and pepper and brown on both sides, about 5 minutes. Remove chicken from the pan and keep warm.

In the same pan, melt butter and add remaining 1 Tbsp olive oil. Add shallots and saute for 2 minutes; add garlic and saute for 1 minute longer.

Whisk in cornstarch and cook for 1 minute. Add wine, lemon juice and broth and whisk until liquid begins to thicken. Stir in capers.

Remove 3/4 cup sauce and toss with hot pasta.

Return cooked cutlets to the pan and spoon sauce over the top heating through for about 2 minutes.

Pour pasta onto large serving platter and top with cutlets. Sprinkle chives over the top and add fresh lemon slices.

Photo and food styling by Webstop



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