4 skinless, boneless chicken breast halves, pounded 1/4-inch thick Salt
1/2 pound angel hair pasta
3 tablespoons extra virgin olive oil (EVOO), divided
Juice of 1 lemon, plus 1 sliced lemon
2 cloves garlic, finely chopped
1/4 cup capers, drained and patted dry, or 12 caper berries, sliced
1/2 cup dry white wine (eyeball it)
1/4 cup flat leaf parsley leaves, chopped
1/2 cup chicken stock
2 tablespoons butter, chilled and cut into small pieces
One package baby spinach (5 ounces)
Pepper
Instructions
Place the flour on a plate. In a shallow bowl, beat the eggs; place 1
cup cheese on another plate. Working with one cutlet at a time, coat
the chicken with the flour, then egg and then cheese, pressing to
adhere. Transfer to a plate.
Bring a large pot of water to a boil. Salt it, add the pasta and cook
to al dente, 3 minutes. Drain, reserving a ladleful of water.
In a large nonstick skillet, heat 2 tablespoons EVOO, two turns of
the pan, over medium heat. Add the chicken and cook, turning
once, until deeply golden, 10 minutes. Transfer to a platter and
cover with foil. Add the remaining 1 tablespoon EVOO, one turn
of the pan, to the skillet. Add the sliced lemon, garlic and capers
and cook for 2 minutes. Stir in the wine and parsley and cook
until reduced, 1 minute. Lower the heat and bring to a simmer.
Stir the chicken stock into the sauce for 1 minute. Stir in the
butter until melted, then stir in the lemon juice. Spoon a little
sauce over the chicken. Add the spinach to the remaining sauce
in the skillet and cook until wilted. Add the reserved pasta
cooking water. Stir in the pasta and toss to coat; season with salt
and pepper. Add the remaining cheese and toss. Serve the pasta
with the chicken.
Originally Submitted
6/1/2011
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