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Chicken Piccata/Parmigiano-Reggiano

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Chicken Piccata/Parmigiano-Reggiano 1 Picture

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

Details

Preparation

Step 1

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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