I've lost my tried and true Chicken Piccata recipe, would anyone like to share one of there own?

TIA!

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

That sounds really good. Do both toppings end up being mixed together with the pasta? If so, is there an advantage to keeping them separate like that?

That sounds very similar to my recipe, except mine does not have heavy cream. The capers and butter are the key ingredients.

Texas rose, would you mind posting your heavy cream-less recipe? TIA!