 | Miss F has been obsessed with cooking shows lately. Her favorite by far is Pioneer Woman. We saw this recipe on her show and she wanted to make it for dinner. Miss F loves anything with lemons, after juicing the lemon for this dish she ate the remnants. She was a huge fan of the pasta. I made some changes from the original recipe because I didn't see the need to sauce the noodles twice. I really liked the addition of cream to the piccata sauce, but doesn't cream always make everything better? Miss F refused to try the capers, even though I am sure she would love them because of her affinity for tart things. Her loss, all the more capers for me. |
2 boneless, skinless chicken breasts, sliced into 4 pieces
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
¾ cup chicken broth
½ cup dry white wine
Juice of 1 lemon
½ cup heavy cream, plus more if needed
1 tablespoon drained capers
16 ounces linguine
Dredge the chicken breasts in flour, salt and pepper. Heat the butter and oil in large skillet over medium heat. Saute the chicken until golden brown, about 3 minutes each side. Remove the chicken to a plate. Add the garlic and sauté for 30 second. Add the broth, wine and lemon juice, whisk and scrape the bottom of the skillet, reduce by half. Salt and pepper to taste. Reduce the heat to low, stir in the cream and capers. Prepare the pasta per package instruction. Toss the drained noodles with the sauce, serve with chicken on top.
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