Chicken Piccata is one of DH's favorite foods to order at a local restaurant - since we are cutting back on how often we eat out... a while ago I set out to replicate his favorite. He loves it and requests it often! :)
- 1 large chicken breast - thawed
- 3 Tb. Flour
- 3-4 Tb Margarine or butter
- 1/4 cup lemon juice
- 2 cups milk
- Pinch Red Pepper flakes
- Pepper to taste
- 1 clove garlic, finely minced
- 3 Tb. capers
- Parmesan Cheese (optional)
- In a medium saucepan, melt butter. Add flour - whisk to work out any lumps. Next add seasonings (red pepper flakes, pepper and garlic). Cook for a few minutes, stirring often, to open up the spices and to cook out the flour taste.
- Add lemon juice, again working out the lumps. Once smooth, slowly whisk in milk. Again - the key here is no lumps! Keep on medium to low heat stirring often until thickened.
- We have two alternatives. 1) Hubby cooks the chicken on the grill, then I cut into slices/chunks. 2) I cut the thawed chicken breast into strips and saute in a little olive oil until cooked throughout. I usually add a little lemon and cracked pepper when sauteing.
- While sauce is thickening, boil pasta in salted water. (I cook a good handful of Angel Hair= roughly 3 cups once cooked.) Strain and run water over pasta to rinse. I then toss with either a pat of margarine, olive oil and even a little Italian dressing to keep pasta from sticking.
- Once all components are finished, layer: Pasta, Chicken, then Sauce. Sprinkle with capers and a little Parmesan cheese. This makes 3 servings for us. We always eat it out of bowls - so when plating I go ahead and divide between 2 bowls and a Tupperware container. Keeps us from eating more and helps me out the next day!
It is quick, easy and very inexpensive!
Separate note: I want to share a new blog I found - glorious! There is also a v-e-r-y nice giveaway currently going on over there -be sure to check her out!