Fancy a little Italian? No, not Luigi, but a Chicken Piccata with a hearty splash of white wine (Italian naturally).
Pound chicken breasts to 1 cm thick. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan. Cook for 2 minutes until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine? Try an Italian blend of pinot grigio and verdello, fills the bill. It’s aromatic, with apple enough to toss a little in the skillet. It also has the necessary acidity to meet the potent acid of the capers.
|Skinless, boneless chicken breast halves||4|
|All-purpose flour (about 1 ounce)||1/4 cup|
|Olive oil||1 tbspn|
|White wine||1/2 cup|
|Fresh lemon juice||1/4 cup|
|Minced fresh garlic||2 tspns|
|Teaspoon salt||1/4 tspn|
|Freshly ground black pepper 1/4 tspn|
|Hot cooked spaghetti||4 cups|
|Chopped fresh parsley||2 tbspns|