Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce. Place a handful of arugula on each plate, some noodles and a chicken breast. Grate in some lemon zest and squeeze in some lemon juice. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Throw in the cooked pasta, along with the parsley. To finish the noodles, melt the butter in a separate skillet over medium-high heat. Expect the sauce to have a real tang to it counter it with a little more broth and cream if it's too strong! Add the capers, then cook for a couple of minutes until the sauce thickens. Reduce the heat to low and whisk in the cream. Sprinkle in a little salt and pepper as it's cooking. Allow the sauce to cook and bubble and thicken until reduced by about half. Whisk the sauce, scraping the bottom of the skillet. Pour in the chicken broth and wine, and squeeze in the juice of the lemon. Remove the chicken to a plate.Īdd the garlic to the skillet and saute. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Heat the butter and oil in a large skillet over medium heat. Drain and set aside.įor the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour. For the buttery lemon noodles: Cook the pasta according to the package directions.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |