Ingredients
-
2
-
1 1/3
-
-
1 1/2
-
4
-
2
-
2
-
1/2
-
1
-
1
-
3
-
1/2
-
1
-
-
Directions
Chicken Piccata Pasta Toss, My friend Amy made this the other day and it is so delicious! I asked for the recipe and can’t wait to make it myself I hope you enjoy this impressive dish as much as I did!, used most of a rotisserie chicken and added snap peas and sliced green pepper Absolutely delicious , This is a quick and delicious dinner for a summer night Very nice with added green veggie like fresh green beans Will definitely make this again
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Steps
|
1
Done
|
Heat a Deep Nonstick Skillet Over Medium High Heat. |
|
2
Done
|
Add a Tablespoon of Extra-Virgin Olive Oil and the Chicken to the Pan. |
|
3
Done
|
Season Chicken With Salt and Pepper. |
|
4
Done
|
Brown Chicken Until Lightly Golden All Over, About 5 to 6 Minutes. |
|
5
Done
|
Remove Chicken from Pan and Return the Skillet to the Heat. |
|
6
Done
|
Reduce Heat to Medium. |
|
7
Done
|
Add Another Tablespoon Extra-Virgin Olive Oil and 1 Tablespoon Butter, the Garlic and Shallots to the Skillet. |
|
8
Done
|
Saute Garlic and Shallots 3 Minutes. |
|
9
Done
|
Add Flour and Cook 2 Minutes. |
|
10
Done
|
Whisk in Wine and Reduce Liquid 1 Minute. |
|
11
Done
|
Whisk Lemon Juice and Broth Into Sauce. |
|
12
Done
|
Stir in Capers and Parsley. |
|
13
Done
|
When the Liquid Comes to a Bubble, Add Remaining 1/2 Tablespoon Butter to the Sauce to Give It a Little Shine. |
|
14
Done
|
Add Chicken Back to the Pan and Heat Through, 1 to 2 Minutes. |
|
15
Done
|
Toss Hot Pasta With Chicken and Sauce and Serve. |
