Chicken Piccata/Parmigiano-Reggiano
By Tbird
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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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