Instead of buying and using boneless skinless chicken breasts take advantage of any left over turkey; the white meat for this left over dish is best. Following the original picata recipe, you will need a jar of capers, one lemon, angel hair pasta, one onion, heavy cream and Parmesan cheese. Prepare as you would normally for chicken picata. Saute one whole chopped onion in a blend of 3 tbs of coconut oil and olive oil, adding to that 2 tbs of butter. Prior to that, freshen your turkey breast strips in a rinse of squeezed lemon juice. Now, add the turkey strips to the onion, 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 the onion pushed aside.
Next, add 3/4 to 1 cup of heavy cream, half a jar of capers, and dried herbs: rosemary, mint and oregano, cover and simmer for 8 min. Near the end of those eight minutes, slice half a fresh 'washed' lemon, cutting in half the slices and then laying them on top of the turkey to cook covered on low heat for about 4 minutes.
In this time, prepare the pasta by cooking in salted boiling water until tender. Drain and ladle the pasta onto a low lipped serving plate and then top with the rich creamy chicken and sauce; grate Parmesan cheese on top and serve.
Now, that is beyond yummy....
~ Tutti a Tavola!
... you will forget its left over turkey
*pics are from chicken picata post... effect and taste nearly the same!
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