Parmigiano-Reggiano chicken Piccata

Parmigiano-Reggiano chicken Piccata
Parmigiano-Reggiano chicken Piccata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup flour

  • 2

    eggs

  • 1

    & 1/4 cup grated parmigiano-reggiano cheese

  • 4

    skinless, boneless chicken breast pounded to 1/4 inch thick

  • salt

  • 1/2

    pound angel hair pasta

  • 3

    TBS olive oil

  • Juice of 1 lemon, plus 1 lemon sliced

  • 2

    clove garlic, finely chopped

  • 1/4

    cup capers, drained and patted dry

  • 1/2

    cup dry white wine

  • 1/4

    cup parsley, chopped

  • 1/2

    cup chicken broth

  • 2

    TBS butter, chilled and sliced

  • 5

    ounce pkg baby spinach

  • pepper

Directions

1. Place the flour on a plate. In a shallow bowl, beat the eggs. Place 1 cup cheese on another plate. Coat each piece of chicken with flour, then eggs, then cheese- pressing to adhere. 2. Cook pasta and darin reserving 1 ladleful of water. 3. In a large skillet, heat 2 TBS olive oil. Cook chicken until golden brown- about 10 minutes. 4. Transfer to a plate and cover with foil. 5. Add remaing TBS olive oil to pan and add the sliced lemons, garlic, capers and cook for 2 minutes. Stir in Wine and parsley and cook until reduced- about 1 minute. Lower heat and bring to a simmer. 6. Stir in the chicken broth, butter and lemon juice. Spoon over the pasta. Season with pepper.

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