Chicken Piccata Pasta Toss
Author: Heather
Recipe type: Dinner
Cuisine: Chicken and Pasta
- 2 tablespoons olive oil
- 1½ lbs boneless, skinless chicken breasts, pounded thin and sliced
- Salt and pepper
- 2 tablespoons butter
- 4 cloves garlic, finely minced
- ¼ cup finely diced red onion, chopped
- ¼ cup all-purpose flour
- 1 cup white wine
- 1 lemon, juiced
- 2 cups chicken broth or stock
- 3 tablespoons capers, drained
- 1 pound penne pasta, cooked to al dente
- ¼ Italian parsley, chopped for serving
- Heat olive and butter in a large saute pan.
- Salt and pepper chicken and add to pan.
- Add onions and garlic.
- Cook until chicken is browned and onions are golden about 6-8 minutes.
- Add flour and toss with chicken mixture.
- Add wine and deglaze the pan.
- Add lemon and broth.
- Heat over low heat for ten minutes.
- Stir in capers and toss with pasta and parsley. Top with parmesan cheese.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2016/08/chicken-piccata-pasta-toss.html
3.5.3208