Chicken Piccata & Sun-Dried Tomato Pasta

2 boneless and skinless chicken breasts, pounded flat
Sea salt, to taste
Ground black pepper, to taste
All-purpose flour, for dredging
2 tablespoons of butter (sorry Jane)
3 tablespoons of extra virgin olive oil
3/4 cup chicken stock
1/4 cup white white
1/4 cup lemon juice
3 tablespoons Mezzetta Non-Pareil Capers, rinsed
1/4 cup fresh flat leaf parsley, chopped

Add salt and pepper to the flour. Dredge the chicken in the flour and shake off excess.

Preheat the cast iron skillet over medium high heat — 5 minutes should do it.

Add the butter and olive oil. It should sizzle.  Add the chicken and cook until browned. Remove the chicken and set aside.

Have I mentioned how much I love my 10″ cast iron skillet? Things are just splattering away all over my shiny cooktop.

Add the lemon juice, chicken stock, white wine and capers into the pan and bring to a boil. Scrape up the brown bits from the pan. Let it bubble away for 5 minutes or so. Return the chicken to the pan, sprinkle the parsley over the chicken and simmer for 5 minutes.


For the pasta:
8 oz thin spaghetti
1 cube, Land O Lakes Garlic & Herb Sauté Express — you can find it over in the dairy section near the butter
3 tablespoons extra virgin olive oil
6 Casa Di Oliva sun dried tomatoes in olive oil, diced
Fresh flat leaf parsley, a big pinch of it

Bring pot of water to a boil and cook pasta for 6 minutes. Drain.

Add the cube of Land O Lakes Garlic & Herb Sauté Express  to pan and return pasta to the pot. Give it a good toss. Add the sun dried tomatoes and parsley and combine well.

Plate the chicken and pour sauce over it. Serve up a side of pasta. Let’s eat!

(It’s getting more difficult with the beginning of dark days to get a good photo of dinner. I like to have natural sunlight but it’s pretty dark now by the time dinner gets plated. I do have a “natural sunlight” lamp but it’s really not the same.)



Tags: , , ,

Categories: Poultry, Rice, Beans, Pasta & Noodles

One Comment on “Chicken Piccata & Sun-Dried Tomato Pasta”

  1. Jane Kalin
    Tuesday, November 4, 2014 at 5:44 am #

    Hahahahahaha! You damn well *should* apologize in the Ingredients portion of this otherwise magnificent recipe and presentation.

    The lighting wasn’t poor enough to effect your photo.
    Like all the rest you produce, it’s g-o-r-g-e-o-u-s. And, it’s the first time I’ve seen chicken piccata that wasn’t completely and disgustingly swimming (*drowning*) in butter.

    As usual, Mrs. B,.. major kudos.

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