Chicken Piccata Pasta
This sounds like a good recipe, on my to cook list for sure. Capers, never seen them where I live. Don't have 3 tablespoons of capers? Use 2 green olives and 1 inch of dill pickle, mince those up, similar but not perfect.
Ingredients
- 600 grams chicken breasts, cut into 1 inch cubes, (1 1/3 lbs)
- 2 tablespoons olive oil
- salt and black pepper, to taste
- 1 1/2 tablespoons butter
- 4 cloves garlic, smashed and minced
- 2 shallots, chopped
- 2 tablespoons all purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken stock, fresh or from powder
- 3 tablespoons capers, drained
- 1/2 cup fresh parsley, chopped
- 500 grams Penne pasta, cooked to just tender, (1 lb)
- spring onions, chopped, for garnish
Instructions
- Heat a deep nonstick skillet over medium high heat. Add a tablespoon of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium.
- Add another tablespoon of olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Cook the garlic and shallots 3 minutes. Add flour and cook 2 more minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
- Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Notes
The chicken would cost about 50 Baht/600 grams. For 4 servings, this is about 37 cents per servings.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
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