Yummy Chicken Piccata

 

Three cheers for Friday, Mes Amies!

It's supposed to be really cool here again this weekend. I think that I'll use this time to get my warm weather clothes put together and get my winter stuff put away.

I have SO many cute spring outfits that I have been sourcing since late January. Even if nobody but my husband sees them, I'm looking forward to wearing them.

Anyway, this still isn't becoming a cooking blog. Lordy, I don't have the skills for that even if I wanted.  Still though, I have another recipe that I have to share with you. This is SUCH an ideal summer meal. Its easy enough to do on a week night as well.

A few notes... you could use bottled lemon juice. But real, fresh lemons are SO pretty and do give better flavor. Also, get fresh, not dehydrated parsley.

How pretty are these lemon slices?!

Alright, I've said before how much I abhor when there is some long, drawn out soliloquy before the recipe. So with no further adue...

Creamy Chicken Piccata


Serves 2-4

2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 tablespoons grated Parmesan cheese

3 tablespoons of Percorino Romano

1 large lemon
1/3 cup flour
Salt and pepper
4 tablespoons olive oil
4 tablespoons butter
1/2 cup chicken stock or dry white wine
1/4 cup brined capers
1/4 cup fresh chopped parsley

1/4 cup heavy cream

1 Package of egg Fettuccini 

Cut the chicken breast halves horizontally, butterflying them open. Put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water.

 

Boil pasta according to package directions. While pasta is cooking, slice lemon into uniform, round slices. Reserve the ends.

Dredge the chicken thoroughly in the flour mixture, until well coated. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.  Add half of the chicken pieces Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.

Cook the other breasts in the same manner, remove from pan.

Cover with aluminum foil and keep warm in the oven while you prepare the sauce. Add the chicken stock,(or white wine), and capers and finely grated Parmesan cheese to the pan. Squeeze in the juice from the ends of the lemon, about 3 Tablespoons worth.

Reduce the sauce by half. Add in heavy cream as sauce is reducing.
Whisk in the remaining 2 tablespoons of butter. Plate the  pasta and chicken, serve with the sauce poured on top. Sprinkle with parsley and lemon slices, and Pecorino Romano.

Serve immediately, although the leftovers are pretty great.

XO,

SheShe