Friday, February 20, 2015

Hunkiedorie Chicken Piccata


This recipe contains all of my favorite things. It is packed with flavor and comes together very quickly. Frying the chicken in a combination of olive oil and butter makes these little morsels the star of the show and the cappers pack a delicious salty little punch in every bite. I haven't made this meal since college and after scarfing this down last night I have no idea why. I will definitely have to work this in to my recipe rotation more often.

Ingredients
  • 3 Boneless Skinless Chicken Breasts
  • 2 Slices Prosciutto 
  • 3 T. Olive Oil
  • 1/2 C. Reduced Sodium Chicken Broth
  • 1 can (14 oz.) Artichoke Hearts (drained, rinsed and quartered)
  • 3 T. Capers (with juice)
  • 3 T. Butter
  • 1/4 C. All-Purpose Flour
  • 1 t. Cayenne Pepper
  • 1 T. Cornstarch
  • 1/4 C. Lemon Juice
  • Kosher Salt
  • Ground Black Pepper
  • 8 oz. Angel Hair Pasta
  • (1 C.Sliced Mushrooms or  1 Small Bunch Asparagus tips optional)


Directions:
  1. Butterfly chicken breasts and cut into strips
  2. Chop prosciutto.
  3. In a small dish combine flour, cayenne pepper, salt and black pepper.
  4. Pat chicken dry with a paper towel.
  5. Dredge chicken in flour shaking off excess.
  6. Heat butter in a large skillet over medium high heat.
  7. Fry prosciutto and set aside on a plate.
  8. Cook chicken in skillet for about 1-3 min per side. *Cook only a few strips at a time, o not crowd pan.
  9. Set Chicken aside to cool with prosciutto. 
  10. Cook pasta (al dente) according to box instructions.
  11. Add broth and lemon juice to skillet and bring to a boil, cook until reduced by half using a wooden spoon to scrape the bottom of the pan.
  12. Use cornstarch to create slurry and thicken sauce
  13. Add artichokes, capers and any additional veggies, simmer for 5 min.
  14. Add chicken and prosciutto (along with any juices left on chicken plate).
  15. Simmer for about 5 min.
  16. Serve over pasta and enjoy!




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