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January 11, 2012

Chicken Piccata

While once again trying to clean out the freezer, I found a couple of leftover chicken breasts and this recipe and I set to it. I was also lucky enough to find some fresh fettucine pasta in the freezer which I served with the chicken. I was never able to find fresh pasta at the grocery store I went to in San Diego, but now that I'm back home, I am going to try and use it anytime I'm serving pasta. It is so much better than dry, and I think it has a better texture and taste. Do try and use it if you can, it is totally worth it. I also served some toasted bread with butter alongside the dish. The sauce is quite tangy, but delicious and must completely cover the pasta and chicken. It's better this way!

Here's the recipe adapted from Pioneer Woman
*Note: I had trouble getting the sauce to thicken on it's own, so I aded in some flour. I recommend adding this in before you start on the sauce, so it has a chance to cook and not clump. I changed the directions to reflect this addition.

Whole BonelessSkinless Chicken Breasts
Kosher Salt To Taste
Freshly Ground Black PepperTo Taste
4 Tbsp All-Purpose Flour, plus more for sauce
Tbsp Butter
Tbsp Olive Oil
½ cup Dry White Wine cup Low Sodium Chicken Broth
Whole Lemon
 Cup Heavy Cream
Chopped Fresh Parsley
¾ pound Fresh Fettucine Pasta

1. Have a pot of water simmering for the pasta.

2. If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour. (Or do what I did, and slice them in half lengthwise)

3. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate. Monitor the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed!

4. After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.

5. Reduce heat to low and add in about a Tbsp of flour. Whisk until smooth. Pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong! Sprinkle in some chopped parsley and stir.

6. Right at the end, cook pasta until al dente---do not overcook!

7. With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

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