Chicken Piccata is a most forgiving and generous dish. Incredibly easy to make and almost better the second time around.I made this while listening to my dad contemplate how he will use up his perishable foods before he moves (he won’t).
Chicken Piccata (two recipes)
4 Chicken breasts (Prepare at least double what you need for one meal)
1 Qt Chicken broth
1 T capers
1 box pasta of your choice (whole wheat linguini)
Flour (whole wheat works here too)
- Slice breasts in half horizontally. (Pound between plastic wrap or in plastic bag to increase tenderness).
- Put flour and some salt and pepper in ziploc bag and place 2-3 breast pieces in, seal and shake. Shake off flour.
- Heat oil in pan (2 T) over medium heat.
- Cook pasta just a minute or two under the recommended time, drain.
- Brown chicken on both sides in large pan and then remove the chicken.
- Pour chicken broth into pan, scraping the chicken drippings from the bottom of the pan. Heat the broth and let it get thicker. Don’t let it boil.
- Add lemon juice (lemon zest if you’re ambitious) from lemon and capers.
- Add the chicken back to the pan, let cook a little longer and add in the pasta.
Serve with vegetable.
Freeze in vacuum sealed bags. I useFoodsaver products I bought at Target. The manufacturer indicates that the handheld product and bags are for refrigerator only, but I froze the food and reheated it in simmering water without having to fork over $100+ for the freezing system.
Reheat in simmering water along withany vegetable (broccoli, asparagus). Place vegetables in water midway through the reheat to blanche them. Serve.
Leave a Reply