Friday, December 21, 2012

Chicken Piccata

I stumbled across a dish that has so vastly changed from the original Italian recipe as it's been passed around the states.  The original is a breaded chicken that's split open and fried and usually served before pasta or rice.  This recipe has taken on an American feel to it because of our love of pasta!  Here goes!

Chicken Piccata

*Serves 2-3

Allergen Tips:

Rice flour noodles are a great g-free option for any pasta dish!

Marinade for Chicken
2 Boneless Skinless Chicken Breasts
2 Tbsp. Lemon Juice (preferably fresh)
3 Tbsp. Olive Oil
1 Tbsp. Garlic (minced)
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Basil

2 Tbsp. Butter
4 Tbsp. Lemon Juice (preferably fresh)
1 Tbsp. Garlic (minced)
1/2 C. Half and Half
2 tsp. Basil
1/2 C. Parmesan Cheese

2 C. Penne Pasta

1. Mix your marinade and pour over the chicken. Marinade for at least 4 hours.
2. Boil the water for your noodles and cook them to your liking.
While the water is boiling, Start cooking your meat, either searing in a pan or grill it.
3. Melt the butter in a pan on medium heat to start the sauce.  Add the garlic and lemon and whisk.  Add the half and half and whisk until it's warm.  Throw in some salt and pepper for taste.  Then add the parmesan cheese and basil.  Whisk until it's melted and sauce-like.  You don't want it stringy.
4. Drain your pasta if you haven't already and toss the pasta in the sauce.
5. Cut up the chicken and throw it on top.  Top with a bit more parmesan and enjoy!

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