For this sunny dish, you will need to buy boneless skinless chicken breast strips, a jar of capers, one lemon, angel hair pasta, one onion, heavy cream and Parmesan cheese.
To begin, saute one whole chopped onion in olive oil, adding to that 2 tbs of butter. Prior to that, freshen your chicken breast strips in a rinse of fresh squeezed lemon juice.
Add the chicken strips to the skillet, having pushed the onion to one side of the skillet. Brown the strips on med. heat (adding an extra drizzle of olive oil) and then bring back in the onion.
Next, add 3/4 to 1 cup of heavy cream, dried herbs: rosemary, mint and oregano and half a jar of capers, cover and simmer for 8 min. Near the end of those eight minutes, slice half a fresh 'washed' lemon, laying in the slices on top of the chicken to cook covered on low heat for about 2-3 minutes.
Don't forget to prepare the angel hair pasta (very thin pasta) by cooking in salted boiling water until tender. Once, tender, drain the pasta and ladle the pasta onto a low lipped serving plate. When the 'Picata' is finished, top the pasta with the rich creamy lemony chicken sauce; grate Parmesan cheese on top and serve.
~ Tutti a Tavola!
No comments:
Post a Comment