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!

Lemon Chicken PIccata

IMG_1979Hello there– As long as my friend Ruth’s tree keeps producing lemons for us, I’m looking for lemon-y recipes.  This is an old standard , but I had never made it before myself– until tonight.  Wish you could have dropped in for dinner to try it with us.

LEMON CHICKEN PICCATA
2 tab. butter
2 tab. olive oil
salt & pepper
1/4 cup flour
2 chicken breasts, fileted
1/2 cup onion, minced fine
4 cloves garlic, minced
1/2 cup dry white wine
3/4 cup chicken broth
1/2  tab. cornstarch
2 tab. lemon juice
1 tab. capers
1 tsp sugar (optional)
Flat leaf parsley (or marjoram) for garnish

Filet the chicken breasts, cutting them the flat way, horizontally.  Heat the butter and olive oil in a pan and then salt and pepper the chicken and dredge it in flour, shaking off the excess.  Cook it on medium heat 3 or 4 minutes per side, until it’s golden.  Remove the chicken from the pan.  Put it in a 200 degree oven to stay warm.

Drop the chopped onion in the pan and cook 3 minutes.  Add the garlic and cook a minute more.  Then pour in the wine and simmer until it’s thickened4 or 5 minutes.  In a closed container, shake together the broth and cornstarch and add it to the hot pan, stirring as it thickens.  Add in the lemon juice and capers.  If it tastes a bit tart, add the teaspoon of sugar.

IMG_1982Set the chicken on a pretty plate and spoon over the sauce, garnish with flat leaf parsley (or if you are a cheapskate like me, just use any herb you have in the yard– we have a perennial crop of marjoram that works just fine).

Makes 4 servings

We dug into this flavorful dish for dinner along with broccoli, roasted potatoes and a hunk of bread.  Larry’s doing up the dishes right now, bless his heart.