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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Chicken Piccata
2 each, 8 oz.
Farm chicken breasts
1 cup
All purpose flour
1
Lemon-halved
2 tablespoons
Butter (unsalted)
2 tablespoons
Olive oil
1 cup
Dry white wine
1 tablespoon
Capers
1 tablespoon
Chopped garlic
1/2 tablespoon
Chopped shallots
1/2 pound
Dry spaghettini - cooked
Salt and pepper
- Gently pound the Chicken Breasts to tenderize
- Season the breasts, gently dredge in Flour
- Melt Butter in Olive Oil, Gently add Chicken to pan when butter is fully melted and bubbly, but not brown at all
- On medium low heat, slowly sauté chicken, without color, for 3 minutes, flip the breast
- Add Garlic and Shallots, sweat (cook without color) for 1 minute
- Add White wine and squeeze ½ lemon
- Place pan in oven (500 degrees) for 6-7 minutes
- Remove Chicken from pan, add capers and cooked pasta to pan
- Season to taste, and squeeze second half of lemon
- Place Pasta on plate and Chicken Breast leaning against Pasta, pour sauce on top
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Ingredients
Directions
Chicken Piccata
2 each, 8 oz.
Farm chicken breasts
1 cup
All purpose flour
1
Lemon-halved
2 tablespoons
Butter (unsalted)
2 tablespoons
Olive oil
1 cup
Dry white wine
1 tablespoon
Capers
1 tablespoon
Chopped garlic
1/2 tablespoon
Chopped shallots
1/2 pound
Dry spaghettini - cooked
Salt and pepper
- Gently pound the Chicken Breasts to tenderize
- Season the breasts, gently dredge in Flour
- Melt Butter in Olive Oil, Gently add Chicken to pan when butter is fully melted and bubbly, but not brown at all
- On medium low heat, slowly sauté chicken, without color, for 3 minutes, flip the breast
- Add Garlic and Shallots, sweat (cook without color) for 1 minute
- Add White wine and squeeze ½ lemon
- Place pan in oven (500 degrees) for 6-7 minutes
- Remove Chicken from pan, add capers and cooked pasta to pan
- Season to taste, and squeeze second half of lemon
- Place Pasta on plate and Chicken Breast leaning against Pasta, pour sauce on top
