Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/6740/
Chicken Piccata
Yield: 6 servings
Ingredients
| 2 | Tablespoons | olive oil, divided | |
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| 6 | chicken cutlets | ||
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| Salt, to taste | |||
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| Pepper, to taste | |||
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| 1 | Tablespoon | butter | |
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| 2 | shallots, chopped | ||
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| 4 | cloves | garlic, chopped | |
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| 1 | Tablespoon | cornstarch | |
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| 1/2 | cup | dry white wine | |
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| 1/4 | cup | freshly squeezed lemon juice | |
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| 1 | cup | chicken broth | |
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| 1/4 | cup | capers, drained | |
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| 1 | box | (16 ounce) penne pasta, cooked following package directions | |
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| 1 | Tablespoon | freshly snipped chives | |
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| Fresh sliced lemon | |||
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Directions:
In a large deep skillet heat 1 Tbsp olive oil over medium heat. Season cutlets with salt and pepper and brown on both sides, about 5 minutes. Remove chicken from the pan and keep warm.
In the same pan, melt butter and add remaining 1 Tbsp olive oil. Add shallots and saute for 2 minutes; add garlic and saute for 1 minute longer.
Whisk in cornstarch and cook for 1 minute. Add wine, lemon juice and broth and whisk until liquid begins to thicken. Stir in capers.
Remove 3/4 cup sauce and toss with hot pasta.
Return cooked cutlets to the pan and spoon sauce over the top heating through for about 2 minutes.
Pour pasta onto large serving platter and top with cutlets. Sprinkle chives over the top and add fresh lemon slices.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/6740/
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