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Recipe Monday: Chicken Picatta

January 14, 2013

One of the husband-thing’s favorite meals is Chicken Picatta. For his birthday last year, it was all he wanted. 🙂 I’m sharing my recipe with you guys. It may or may not be traditional, but it’s what we love here, and it hits all the right flavor notes for us.

1lb chicken breasts
1lb long pasta (I use low-carb spaghetti)
1/2C white wine
1/4C capers, roughly chopped
2 large shallots, minced
1 stick (8TBSP) butter
Juice of 2 lemons
2TBSP parsley, chopped
Salt and pepper to taste

In a large skillet, melt 2TBSP of butter over medium-high heat with 2TBSP of canola oil. In 5qt+ pot, bring to the boil water and salt with a splash of oil for the pasta. Now, the oil isn’t in there to keep the pasta from sticking. That doesn’t work, but it will keep the pasta water from foaming up on you once you add the pasta. 😀

Salt and pepper your chicken. Brown in the skillet. You aren’t cooking it through at this point, but you do want a good, brown crust. Remove the chicken from the pan. Add 2TBSP of butter, reduce heat to medium, and lightly saute the shallots. Add the white wine and scrape up all the brown bits from the pan. Add back in the chicken. Add the juice of one lemon and your capers. Cover and cook over medium-low heat for 15 minutes.

When the fifteen minutes are up, uncover and remove the chicken. Turn the heat on high. Drop your pasta (cook per package directions). Reduce the liquid in the skillet by half. Turn off the heat. Add remaining butter, lemon juice, and parsley. Whisk together and taste for seasoning. Sometimes, I find I need more salt, pepper, and lemon juice. Slice your chicken and toss in the sauce. Drain your pasta and add to the skillet. Toss thoroughly. Serve hot.

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