Chicken Picatta

Posted by Laura Mortelliti on Apr 20, 2017 1:06:21 PM

DSC_2239.jpg

Ingredients:

1 pack

White Oak Pastures Boneless Skinless Chicken Breasts

1 TBL

1 ½ tsp

½ cup

1TBL

2 TBL

1

1 ½ cup

½ cup

2 TBL

1

1 ½ cup

¼ cup

2 TBL

¾ lb

Salt

Pepper

Flour

Olive Oil

Butter

Onion

Mushrooms

White Wine

Caper

Lemon

Cream

Parmesan

Parsley - chopped

Penne Pasta

 

Directions:

Season flour with salt and pepper. Pound chicken breasts to tenderize and help speed up cook time. Dredge pounded chicken breasts in seasoned flour. Heat oil and 1 TBL of butter in a pan over medium high heat. Sear chicken on both sides till browned. Remove chicken and set to the side. Add remaining tablespoon of butter. Add Onions (julienned) and mushrooms (sliced). Cook till browned. Season lightly with salt and pepper. Deglaze pan with white wine. Add in capers and lemon juice along with heavy cream. Stir to blend flavors and add chicken back to pan. Cook for about 5 or 8 minutes to make sure chicken is heated through and fully cooked, sprinkle in parmesan and fresh chopped parsley. Serve over cooked penne pasta, garnish with a little more parmesan and parsley. ENJOY!

 

Topics: Kitchen, Recipes



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