Chicken Picatta
1 - 7 oz chicken breast /pounded thin
2 - C seasoned flour with salt, pepper, and dried thyme
1 - 4 to 6 oz portion of cooked pasta( set aside)
1.Toss chicken breast in seasoned flour with tongs.
2.Place in hot pan with 1 Tablespoon olive oil.
3.Cook on each side about 3 minutes until the temperature of the chicken is 165 + degrees.
4.When it reaches this temperature, the chicken breast is done & remove from pan
(The breast is thin so it will not take too long to cook.)
Use same hot pan for the sauce, stir together
cream and wine with pan drippings:
1/4 cup Heavy Cream
3 T Lemon Juice
3 T White Wine
1 oz capers (or to taste)
Dash of salt
Dash of Sugar
Dash of dried Parsley
1 Tsp. Smooth Dijon Mustard
In a Second sauce pan, Saute this garlic/tomato garnish
1/4 cup Diced tomatoes
Dash of salt
Dash of parsley
1 Tsp. Garlic butter
PLATE UP - Toss both TOPPINGS above with the pasta of your choice.
Put onto plate and top pasta with chicken. Garnish with parmesan cheese.
Serves 1
|