Chicken Picatcata Recipe

Name: Chicken Picatcata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces; Salt and pepper; 1 1/2 tablespoons butter; 4 cloves garlic, chopped; 2 shallots, chopped; 2 tablespoons all-purpose flour; 1/2 cup white wine; 1 lemon, juiced; 1 cup chicken broth or stock; 3 tablespoons capers, drained; 1/2 cup flat-leaf parsley, chopped; 1 pound penne rigate pasta, cooked to al dente; Read more at: http://www.foodnetwork.com/recipes/rachael-ray/chicken-piccata-pasta-toss-recipe2.html?oc=linkback

Servings: persons

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/chicken-piccata-pasta-toss-recipe2.html?oc=linkback

1
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
2
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/chicken-piccata-pasta-toss-recipe2.html?oc=linkback

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces, Salt and pepper, 1 1/2 tablespoons butter, and more.

Yes, Chicken Picatcata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Picatcata

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