Chicken Piccata with Fresh Pasta

A new family favourite!
Chicken Piccata with fresh fettuccine
  • 2 skinless boneless chicken breasts, cut in half, then butterflied
  • sea salt and fresh ground pepper
  • all-purpose flour, about 1/2 cup for dredging the breasts
  • 6 tbsp. butter
  • 4 tbsp. EVOlive oil
  • 1/3 cup fresh squeezed lemon juice
  • 1/2 cup organic chicken stock
  • 1/4 cup capers, drained and rinsed
  • 1/3 cup chopped fresh parsley

Directions

  • Sprinkle chicken with salt and pepper and dredge in flour.
  • Add 4 tbsp. butter and olive oil to heavy bottomed skillet. When butter starts to sizzle, add chicken and cook for about 3 minutes on each side.
  • Remove from pan to platter and keep warm.
  • Add lemon juice, broth and capers and bring to a boil, scraping up the brown bits from the pan.
  • Return the chicken to the pan and simmer for about 5-7 minutes.
  • Remove chicken to serving plates. Whisk in 2 tbsp butter, then pour sauce over chicken, sprinkle with fresh parsley and serve.

This recipe also works very well with halibut. Serve over wild rice.

About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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