Recipe: Chicken Piccata

One of our favorite places to eat is The Old Spaghetti Factory. Will and I were there recently and he decided to try something new: the chicken piccata. It was really good, so I decided to try to recreate it at the house so everyone could taste it without breaking the bank. This is the result, and it’s become one of absolute favorite meals.

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Chicken Piccata (serves 6-8)

2-3 chicken breasts, cut into strips
flour, for dredging
salt and pepper to taste
1 cup white wine
1 cup lemon juice
2 jars capers
3-4 Roma tomatoes, chopped
1 pound spaghetti or angel hair pasta, cooked according to package directions

Season the chicken strips with salt and pepper, then dredge in flour. Cook them in a bit of oil until cooked through.

Remove the chicken to a plate and keep warm. Add the wine to the pan and cook it for a minute or two until the alcohol cooks off. Add the lemon juice, capers, and tomatoes. Cook until the sauce thickens a bit.

Place the chicken back in the sauce and stir to coat.

Serve over a bed of pasta.

It takes a bit of time to make this recipe because of the frying of the chicken, but it’s not too bad. I can normally get dinner on the table for our entire family in about 45 minutes using this recipe.

Blessings,

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