Chicken Piccata
(from kellynicole523’s recipe box)
Another one of Tim’s favorites-we love capers!
Serves 4 peopleCategories: Must Make for Dinner!
Ingredients
- 2 boneless skinless chicken breasts, cut in lengthwise, to form 4 thin cutlets
- 1 cup italian style bread crumbs
- 1 egg, beaten
- 4 tbsp butter
- 1/4 cup lemon juice
- 1 cup chicken stock
- 1/4 cup capers
- 1/4 cup parsley, chopped
- 8 oz angel hair pasta
- 2 tbsp butter
- 1/2 cup freshly grated parmesan cheese
Directions
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Pour the bread crumbs in a shallow dish. Pour the beaten egg in a separate shallow dish. Take one chicken cutlet and dredge in the egg, then in the breadcrumbs. Shake off any excess breadcrumbs and place on a plate. Repeat with all cutlets.
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In a large skillet, melt 2 tbsps of butter over medium-high heat. Place two of the coated chicken cutlets into the skillet. Cook on each side, for 4 minutes. Remove from pan and keep warm.
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Add the remaining butter and melt and cook the other chicken. Remove from pan and keep warm.
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Pour the lemon juice, chicken stock and capers into the warm skillet. Stir and scrape up any of the loose brown bits. Bring to a boil. Reduce heat slightly and let sauce simmer for 5 minutes.
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Meanwhile, cook angel hair pasta assording to package directions. Drain water and add 2 TBSP butter to pasta and 1/2 cup freshly grated parmesan cheese.