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Receta Cooking Light Chicken Piccata with Capers
by Esther Hannan Warnick

Cooking Light Chicken Piccata with Capers

Cooking Light Magazine's Chicken Piccata, so good!

Calificación: 5/5
Avg. 5/5 1 voto
  Italia Italian
  Raciónes: 4

Wine and Drink Pairings: mani masianco

Ingredientes

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • 2 tablespoons chopped fresh flat-leaf parsley

Direcciones

  1. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  2. Place flour in a shallow dish, and dredge chicken in flour.
  3. Heat butter and oil in a large skillet over medium-high heat.
  4. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.
  5. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits.
  6. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper.
  7. Serve chicken over pasta.
  8. Top with sauce; sprinkle with parsley.