Chicken Piccata/Parmigiano-Reggiano

Photo by Debby C.
Chicken Piccata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    c flour

  • 2

    eggs

  • 1/2

    c broth

  • 1 1/4

    c grated parmigiano-Reggiano

  • 4

    skinless, boneless chicken breast

  • pounded thin

  • 2

    T butter

  • salt

  • 1/2

    lb angel hair pasta

  • 3

    T EVOO

  • 2

    cloves garlic, chopped

  • Juice of 1 lemon + 1 sliced lemon

  • 1/4

    c capers, drained & patted dry

  • 1/2

    c dry white wine

  • 1/4

    c parsley, chopped

Directions

2 plates = flour & 1 c cheese. Beat eggs. Coat chicken with flour, then egg, then cheese. Cook pasta, reserve 1 c water. Heat 2 T EVOO, add chicken, cook until deeply golden 10 mins. Transfer to platter & cover. Add 1 T EVOO to pan, sliced lemon, garlic & capers, cook 2 mins. Stir in wine & parsley, cook 1 min. Lower heat & simmer. Stir broth into sauce. Stir in butter til it melts, stir in lemon juice. Spoon a little over chicken contd . Add reserved pasta water. Stir in pasta and toss to coat. Season with salt & pepper. Add remaining 1/4 c cheese and toss. Serve pasta with the chicken.

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