Chicken Piccata
I think every cook has a good chicken recipe in his or her repertoire. If you don’t, you should! This is my go-to Monday night dinner. Being in the hospitality business, I work every weekend, so I always like to do a nice home cooked meal for my family on Mondays.
4 to 5 pieces of chicken breasts
Flour for dredging chicken
1 cup diced onions
2 ½ cups button mushrooms, sliced
¼ cup garlic, crushed
3 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
¼ cup imported capers
2 tablespoons butter, unsalted
1 cup white wine (Pinot Grigio)
1 cup heavy cream
Salt & pepper to taste
3 cups linguine, cooked al dente
Flour for dredging chicken
1 cup diced onions
2 ½ cups button mushrooms, sliced
¼ cup garlic, crushed
3 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
¼ cup imported capers
2 tablespoons butter, unsalted
1 cup white wine (Pinot Grigio)
1 cup heavy cream
Salt & pepper to taste
3 cups linguine, cooked al dente
Instructions
Heat oil in large sauté pan.
Dredge chicken breast pieces in flour and brown in saute pan.
Add mushrooms to pan and cook while stirring over heat with chicken until they “sweat out” their water.
Add onions and also cook while stirring over heat with chicken and mushrooms until they “sweat out” their water.
Add wine and reduce (alcohol may flame in pan as it evaporates).
Add garlic and capers, stirring into mixture.
Allow pan to reduce one to two minutes, add lemon juice, and then cream and reduce another three minutes.
Near end of reduction, add butter to thicken the sauce.
Add cooked pasta to mixture and plate into pasta bowls. Garnish with chopped parsley and/or lemon wedge if desired.
Amazing. Your recipes are like, dying and going to comfort food heaven. I always leave these pages, hungry.
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