Chicken Piccata

This is SUCH an easy meal.  So easy in fact, that my husband went into the garage to work on his motorcycle knowing I was just starting an ‘easy’ dinner.  He maybe had picked up a wrench before I was sweetly telling (yelling from across the yard) him to come back inside.  And dang was it good!!  Prep, cooking, eating & cleanup in an hour…score!

The Starting Lineup

•1-2 thick chicken breast (butterflied lengthwise to make 2 thinner breast)
•1 lb Fettuccine Noodles
•1 cup heavy cream
•1 cup chicken stock (broth)
•1 cup dry white wine (I.e. Pinot Grigio)
•2 Lemons
•2-3 Tbsp capers
•2 Tbsp butter
•1/2 cup flour
•1/2 cup italian breadcrumbs (optional, you can just use extra flour if you don’t have)
•Italian Flat Leaf parsley, fresh

Extra Virgin Olive Oil
Salt & Pepper (prefer Kosher salt)

To start, fill a large pot with water for the fettuccine noodles.  Also, have a large pan warming to a med-high heat with the butter and a couple tablespoons of EVOO.

After chicken breasts are butterflied, generously salt and pepper each side and then dredge the seasoned cutlets in the flour/breadcrumb mix. When pan is to temp, add the chicken cutlets and cook about 3-4 minutes each side (don’t touch while cooking) Once browned on each side, transfer to a clean plate and set aside. *Meanwhile cook noodles to package directions/drain. Chicken Piccata

In the same pan that the chicken was cooked in (now turned to med-low), add in the wine & chicken stock while stirring up the brown bits on pan bottom.  Let this sauce reduce by about half.  Squeeze the juice of 2 lemons in (no seeds please!).  Next, add the heavy cream, capers and more salt & pepper to taste. Sauce will thicken to a light & creamy consistency (<– do those two words go together??)… continue to stir.

Plate the noodles and sliced chicken breast. Drizzle the pan sauce over both and top with the chopped parsley.  Enjoy!!

1 Comment

  1. Pingback: Chicken Piccata | Railroad Wife

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