Tre Stelle® Chicken Piccata
Picatta is a Italian method of preparing meat which is sliced, coated and served in a sauce. Sliced veal or beef works equally well in this recipe.Prep Time:
25 minutes Ready In:
1 hour or less Serves:
Makes 4 servings
4 boneless and skinless chicken breast halves ¼ cup | 50 mL all purpose flour ½ tsp | 2 mL salt ½ tsp | 2 mL black pepper 1 tbsp | 15 mL butter 1 tbsp | 15 mL olive oil 1 cup | 250 mL fresh mushrooms, sliced ½ cup | 125 mL dry white wine 2 tbsp | 30 mL fresh lemon juice 2 tbsp | 30 mL capers, drained 1 cup | 250 mL Tre Stelle® Grana Padano Cheese, grated 1/2 cup | 125 mL fresh Italian parsley, chopped 4 cups | 8 ounces linguini pasta noodles
Between two pieces of plastic wrap flatten chicken breasts to 1/4” thickness. Mix together flour, salt and pepper; dredge chicken breasts in mixture, shake off excess flour and set aside. Heat butter and olive oil in a large skillet over medium heat. Add chicken breasts and cook until nicely browned and cooked through: approximately 15 minutes. Remove chicken from skillet and keep warm in a low oven if desired. Scrape skillet to loosen brown bits; add mushrooms, wine, lemon juice and capers to the pan. Increase heat to medium high and cook for 5 minutes. Meanwhile in a large pot of boiling, salted water, cook pasta until al dente and drain. Place pasta and chicken on a serving dish and pour mushroom sauce over both. Top with grated Grana Padano and Italian parsley.