Skip to main content

Chicken Piccata

   This dish is chicken and pasta, with a custom sauce, and it screams my name.

Ingredients
   4 boneless, skinless chicken breasts
   Kosher salt and black pepper
   1/2 cup of all purpose flour
   4 tbs of butter
   4 tbs of olive oil
   1 cup of dry white wine or chicken broth
   3/4 cup of chicken broth
   Juice of 2 lemons
   1/2 cup of heavy cream
   1 tsp of chopped parsely
   1 lb of angel hair pasta, cooked by package directions

Directions
   Flatten chicken breast and season with salt and pepper.
   Dredge chicken through flour and shake off excess.
   In a large skillet, heat 2 tbs of butter and 2 tbs of oil and fry 2 chicken breasts at a time.
   Fry 3 to 4 minutes each side.
   Repeat add butter and oil with next set of chicken and set done chicken aside.
   Pour wine, chicken broth and lemon juice.
   Whisk the sqauce together and add heavy cream.
   Let sauce thicken and then add parsley.
   Pour sauce over pasta and chicken.

Changes I Made!
   I made the sauce both only with wine and only with broth, and if you have a sweet wine opt for just broth.

                               This recipe comes from Pioneer Woman: Come and Get It!

Comments

Popular posts from this blog

"A Farewell to Arms" Mac N Cheese

    I love reading, so when I was given The Book Lovers Cook Book it was a dream come true.     I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me.     Ingredients     2 cups of uncooked macaroni     1/4 cup of butter     2 tbs of flour     2 cups of milk     8 oz of cream cheese, softened     2 tsp of Dijon mustard     1/2 tsp of salt     1/2 tsp of  pepper     8 oz of mild cheddar, grated     Chives Directions     Cook macaroni until tender, drain and set aside.     Melt butter in a sauce pan until it sizzles.     Stir in flour, and cook for at least 1 minute.     Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

My Big Fat Greek Salad

    I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to.     This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients     Dressing        3 tbs of red wine vinegar        1 tbs of Dijon mustard        3 cloves of garlic, minced        1 tsp of salt        1/2 tsp of black pepper        5 tbs of olive oil     Toppings        1 round pita bread        1 tbs of olive oil     Salad        1 head of iceberg lettuce        1 jar of marinated artichoke hearts, drained and halved        12 ounces of feta cheese        1 8 ounce can of garbanzo beans, drained and ri...

Curry, from Audrey

    This may be a surprise, but as a small town Midwest girl, I did not grow up eating curry. I don't think I ever even tried curry, until I moved to Iowa and worked a woman who lived in New York City for decades.     I was just learning how to cook, and I wanted other dishes to try and make. I asked her what I should learn how to make and without hesitating, she said curry.    So I went online to try and find a recipe, and did not care for it.    After looking at the recipe I realized it was because it had the cursed ingredient of peas in it, so I've been on a mission to find a pea less curry I like, and I found 2 recipes I wanted to try, and this is the first one I gave a shot. Ingredients     1 chicken breast     1 cup of flour     2 tbs of olive oil     1 cup of chicken broth     1 tps of mild curry     1 tps of strong curry     1 carrot, peeled and diced ...