RECIPE FOR CHICKEN PICCATA WITH PASTA RECIPES

Steps:

• Bring a large pot of heavily salted water to a boil, and add the pasta.
• Cook for 8 to 10 minutes or according to package instructions until al dente.
• Scoop out and reserve about ½ cup of the pasta-cooking water, and then drain the pasta.
• Set aside.
• Buttered Italian Breadcrumbs:
• In a small skillet, melt the butter over low heat.
• Add the breadcrumbs and stir them well so they evenly soak up the butter.
• Cook on low heat for about 3 minutes until the breadcrumbs start to brown.
• Stir occasionally to prevent burning. Watch closely, as it can go from perfect to burned quickly.
• Chicken:
• Mix together the flour, salt, and pepper in a shallow bowl.
• Whisk the eggs in a second shallow bowl.
• Dip the chicken breasts first in the egg and then coat them with the flour mixture. They should have a very light coating on them.
• Let chicken rest on a plate.
• Heat the olive oil in a large skillet over medium heat.
• When the oil sizzles immediately when sprinkled with a little flour in it, it's ready.
• Add the chicken pieces and cook for 4 to 5 minutes per side (8 to 10 minutes total).
• Check the cooked chicken with a meat thermometer to make sure it reaches an internal temperature of 165 degrees F.
• Remove the chicken from the skillet, and let it rest while finishing the dish.
• Piccata Sauce:
• Pour out all but about 2 tablespoons of the oil in the skillet, and add the 2 tablespoons butter.
• Turn the heat down to medium-low, and add the onions and sliced garlic.
• Stir the veggies, cooking for a few minutes until they soften.
• Add the chicken stock and lemon juice, and using a wooden spoon, scrape up any bits stuck to the pan.
• Add the cooked penne to the skillet. Toss the penne with the lemon butter sauce.
• If the pan seems dry, add enough of the reserved ½ cup pasta cooking water so the pasta no longer seems dry.
• After the chicken has cooled slightly, chop the skillet fried chicken into big chunks, and add back into the penne mixture.
• Garnish with fresh parsley and capers.
• Serve the penne while warm, topping each bowl with the crispy buttered Italian breadcrumbs.

Steps:

• Bring a large pot of heavily salted water to a boil, and add the pasta.
• Cook for 8 to 10 minutes or according to package instructions until al dente.
• Scoop out and reserve about ½ cup of the pasta-cooking water, and then drain the pasta.
• Set aside.
• Buttered Italian Breadcrumbs:
• In a small skillet, melt the butter over low heat.
• Add the breadcrumbs and stir them well so they evenly soak up the butter.
• Cook on low heat for about 3 minutes until the breadcrumbs start to brown.
• Stir occasionally to prevent burning. Watch closely, as it can go from perfect to burned quickly.
• Chicken:
• Mix together the flour, salt, and pepper in a shallow bowl.
• Whisk the eggs in a second shallow bowl.
• Dip the chicken breasts first in the egg and then coat them with the flour mixture. They should have a very light coating on them.
• Let chicken rest on a plate.
• Heat the olive oil in a large skillet over medium heat.
• When the oil sizzles immediately when sprinkled with a little flour in it, it's ready.
• Add the chicken pieces and cook for 4 to 5 minutes per side (8 to 10 minutes total).
• Check the cooked chicken with a meat thermometer to make sure it reaches an internal temperature of 165 degrees F.
• Remove the chicken from the skillet, and let it rest while finishing the dish.
• Piccata Sauce:
• Pour out all but about 2 tablespoons of the oil in the skillet, and add the 2 tablespoons butter.
• Turn the heat down to medium-low, and add the onions and sliced garlic.
• Stir the veggies, cooking for a few minutes until they soften.
• Add the chicken stock and lemon juice, and using a wooden spoon, scrape up any bits stuck to the pan.
• Add the cooked penne to the skillet. Toss the penne with the lemon butter sauce.
• If the pan seems dry, add enough of the reserved ½ cup pasta cooking water so the pasta no longer seems dry.
• After the chicken has cooled slightly, chop the skillet fried chicken into big chunks, and add back into the penne mixture.
• Garnish with fresh parsley and capers.
• Serve the penne while warm, topping each bowl with the crispy buttered Italian breadcrumbs.