Chicken Piccata

Tonight's Menu

Chicken Piccata

Spaghetti with butter and cheese

Steamed Broccoli 

Wine Pairing: Citrusy light white such as Pinot Grigio, Chablis

Chicken Piccata

Chicken Piccata is a classic Italian dish served with a tangy lemony sauce. Slice the chicken breast and then flatten them between two sheets of plastic wrap to even out the thickness of the meat. This ensures even cooking all across.
This can be served with rice or pasta as a side dish accompanied by a steamed vegetable. It tastes great with veggie rice and simple spaghetti tossed in butted and cheese.

Chicken Piccata
Ingredients: (serves 4-6)
2 skinless and boneless chicken breasts, butterflied and then cut in half
Salt, paprika and freshly ground black pepper
All-purpose flour, for dredging
2 tbsp butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
splash of white wine
1 tsp capers
1/3 cup fresh parsley, chopped

1. Season the chicken with with salt, pepper and paprika. Dredge chicken in flour and shake off excess. 
2. In a pan over medium heat, melt the butter with olive oil. Add chicken and cook for 3 minutes per side till chicken browns and is just shy of fully done. Remove chicken and keep warm. 
3. In the same pan, add capers, lemon juice and stock and wine. Bring to a boil scraping all the brown bits from the pan. Return the fried chicken to the pan and simmer for 3-5 minutes. 
4. Serve drizzled with the lemon sauce and sprinkled with parsley.

Lemon chicken piccata with spaghetti tossed in butter and steamed broccoli

Spaghetti with butter and cheese
Ingredients: (serves 4-6)
Spaghetti pasta
Butter
Salt
Freshly ground black pepper
Fresh Parmesan cheese
Red pepper flakes
2-3 cloves garlic

1. Boil pasta in salt water according to package directions. Drain 
2. In a skillet melt butter and add grated garlic, red pepper flakes and boiled pasta. Remove from heat 
3. Gently coat the pasta with the butter mixture. Sprinkle black pepper and grated Parmesan and serve immediately.