Chicken Piccata

Yield: 6 servings

Ingredients

2 Tablespoons olive oil, divided

6 chicken cutlets

Salt, to taste

Pepper, to taste

1 Tablespoon butter

2 shallots, chopped

4 cloves garlic, chopped

1 Tablespoon cornstarch

1/2 cup dry white wine

1/4 cup freshly squeezed lemon juice

1 cup chicken broth

1/4 cup capers, drained

1 box (16 ounce) penne pasta, cooked following package directions

1 Tablespoon freshly snipped chives

Fresh sliced lemon

Add To

Directions:

In a large deep skillet heat 1 Tbsp olive oil over medium heat. Season cutlets with salt and pepper and brown on both sides, about 5 minutes. Remove chicken from the pan and keep warm.

In the same pan, melt butter and add remaining 1 Tbsp olive oil. Add shallots and saute for 2 minutes; add garlic and saute for 1 minute longer.

Whisk in cornstarch and cook for 1 minute. Add wine, lemon juice and broth and whisk until liquid begins to thicken. Stir in capers.

Remove 3/4 cup sauce and toss with hot pasta.

Return cooked cutlets to the pan and spoon sauce over the top heating through for about 2 minutes.

Pour pasta onto large serving platter and top with cutlets. Sprinkle chives over the top and add fresh lemon slices.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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