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!