Lemon Piccata Chicken & Pasta

Hello all–  New version of an old favorite here.  Had it with our new “housemate,” Kendall, a seminary student from Australia who’s staying with us for his last semester.  Larry enjoys talking theology with him and I just like having such a great guy around the house.

This chicken is salty from the parmesan, tart from the bit of lemon and garlic savory.  And the sauce melds just right with a big plate of pasta.  Real comfort food.

LEMON PICCATA CHICKEN & PASTA
8 to 10 oz. pasta
2 boneless, skinless chicken breasts, sliced horizontally to filet
2 tab. flour
3 tab. parmesan cheese
1 tsp. garlic salt
freshly ground pepper to taste
2 tab. olive oil
2 tab. butter
2 cloves garlic, minced
14 oz. can chicken broth
1/2  cup whole milk (or half & half)
1/3 cup parmesan
2 tab. capers (drained)
3 tab. lemon juice (about 1 lemon)
1 tab. cornstarch
1/3 cup water
1 tsp. rosemary, minced and sliced lemon for garnish

Cook the pasta according to the directions on the package.

In a shallow bowl mix together the flour, 3 tab. parmesan cheese, garlic salt and pepper.  Dredge the chicken filets in the flour mixture and set aside.

Heat the olive oil and butter in a large skillet.  Cook the coated chicken 3 to 4 minutes on each side over medium-high heat, until they are nicely browned and cooked through.  Remove from the pan and cover to keep warm.

Drop the garlic into the same skillet and cook for a minute.  Then add in the chicken broth and milk and bring to a strong simmer.  Add in the parmesan and capers and simmer for 3 minutes or so to thicken.  Stir in the lemon juice.

If you want the sauce to be thicker, shake the cornstarch and water together in a container with a right fitting lid until it’s thoroughly blended and stir it into the simmering sauce for 3 or 4 minutes more until it thickens.

Return the chicken to the sauce in the skillet and simmer a couple minutes to warm the chicken.  Then spread the pasta on a platter, top with the chicken and sauce.  Garnish with the minced rosemary and lemon slices.  Serve it up hot!

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36 thoughts on “Lemon Piccata Chicken & Pasta

  1. Looks amazing! By the way, I’m hosting a blog party! Its a great way to make your blog more public and meet many others. Check it out if you have time!

  2. Yum! This looks great, Rhonda. 🙂 Nice to have Kendall staying with you. (What a gift to him and my guess to you too ❤ ) Hugs my friend. Debbie ps – it looks like I start piano lessons in the next few weeks!

    • ha ha! I like this recipe a lot– making it again for friends coming over next weekend. And two jars of capers– that’s enough to last me for a year!! Time to get over to your blog and see what’s new! xo

      • Actually, it’s three! I found another jar. When I left the folks, I brought up a lot of pantry items (and we donated a lot, too) but I had things here and it’s gotten a little weird trying to sort through, discard, arrange and organize stuff. I need to box up some things for friends, because I don’t go through things as fast.

        • I know Mollie. How do things pile up in those cupboards. I suspect I have a can of pineapple in the back corner from 2006! I think I need a cupboard clean out support group. Hope your reorganization goes well… And how are your parents enjoying their new place?? Hope they’re settling in well. xox

            • Hey Mollie– sorry about the dog– glad they can at least visit him at your brother’s. And you’re so good to travel on down to see them– hope it’s sunny and the roads are dry! I know they’ll love seeing you walk in the door… xox

    • Hmmm… lemon piccata chicken– does it particularly belong to any state?? And we have had a lot of house guests. But Kendall is more like a room mate (he takes care of himself!!) and is here for his last semester of seminary– It’s been fun for Larry and I to have him around! Happy weekend!! What are you all up to?? xox

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