We made pasta! Specifically, Chicken Piccata! Want the recipe? I never write my recipes down, because I always cook to taste and sight. So. There aren’t a whole lot of specifics, but, hopefully this helps! .
Boneless, skinless chicken breasts (pounded flat)
1/2 stick of butter (or more)
Splash of olive oil
Flour (1 cup? 🤷🏻♀️)
Fresh chopped parsley
1 cup of fresh grated parmesan, divided
Salt & pepper to taste
2 cups of chicken stock (Better Than Bullion)
2-3 cloves of minced garlic
2-3 splashes of white wine (the good kind- Pinot Grigio, not the cooking wine)
Splash of heavy Cream
Juice of 2 lemons
1 jar of capers .
1.Mix the flour, parsley, 1/2 cup of parmesan, and salt and pepper together.
2.Heat butter, and a splash of olive oil, on medium high heat in a skillet.
3.Dredge chicken in flour mixture.
4.Once butter has heated up, start pan frying the chicken, until cooked through.
5.Place cooked chicken in a pan or casserole dish and sit in a warm oven (145 degrees).
6.Make sure there is still some butter in the pan, after removing chicken. If there isn’t add 2 more TBS.
7.Deglaze the pan with the white wine, and whisk.
8.Add the minced garlic and the chicken stock. Stir, as needed,
9.Once the sauce has reduced to half, add 1/2 cup of parmesan and a splash of heavy cream. Let it simmer for about 2 minutes.
10.Add the fresh lemon juice and the drained capers.
11.While the sauce is simmering, cook pasta per instructions.