Chicken Piccata
A rich and impressive chicken pasta recipe.
Yield: Serves 4
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 cup, plus 2 Tbs. flour
- 2 Tbs. chicken seasoning
- 2 tsp. freshly-ground peppercorns
- 1 tsp. freshly-ground sea salt
- 1 cup low-fat sour cream
- 1/2 cup grapeseed oil
- 1 tsp. garlic
- 3/4 cup low-fat chicken broth
- 3/4 cup white wine
- 1 Tbs. fresh lemon juice
- 4 Tbs. capers, drained
- 1/2 pound whole grain angel hair pasta
- 2 Tbs. butter
- Parmesan cheese to taste
Instructions
- Combine 1 cup flour, chicken seasoning, pepper and salt; set aside
- Pound chicken breasts to 1/4-inch thickness
- Dip chicken into sour cream and then into flour mixture to coat
- Sprinkle with extra chicken seasoning, if desired
- Heat grapeseed oil and garlic in skillet
- Add chicken and brown about 5 minutes per side, or until no longer pink in the middle
- Remove chicken to a plate, cover with foil and keep warm
- In the same skillet, bring chicken broth, wine, lemon juice, and capers to a boil; reduce heat to medium and cook for 5 minutes
- Mix 1 to 2 tablespoons flour with equal parts water and add to sauce for thickening
- Allow sauce to thicken to desired consistency
- Cook pasta and toss with butter and parmesan cheese
- Serve chicken over pasta; pour sauce over all and serve immediately
- Sprinkle additional cheese on top, if desired
