Chicken Piccata from Mandola's Italian Kitchen
Ingredients
For the Chicken Piccata
- 6 oz chicken breast, butterflied and pounded thin
- 1 oz clarified butter or olive oil
- salt and pepper, to taste
- ¼ cup all-purpose flour
- 2 tsp white wine
- 1 Tbsp fresh lemon juice
- 2 tsp heavy cream
- 1½ oz cold unsalted butter, cut into small cubes
- Pinch chopped parsley
- ½ oz capers
For the Fettucine Alfredo
- 3 oz dry fettucine pasta
- 3 oz Alfredo sauce (your favorite recipe)
Instructions
- Heat clarified butter or olive oil in a 10" sauté pan over medium-high flame.
- Season chicken on both sides with salt and pepper on both sides. Dredge in flour and shake off any excess.
- Sauté chicken until golden brown on both sides - about 3 minutes on the first side and 2 minutes on the second.
- Transfer chicken to a plate and set aside.
- In the same pan, add white wine and lemon juice. Reduce by half, then add heavy cream and bring to a boil. Lower the heat and gradually whisk in the cold butter until fully incorporated. Return chicken to the pan. Add parsley and capers and toss gently to coat the chicken with the sauce.
- In a large pot of salted boiling water, cook fettucine according to package instructions until al dente. Drain well. Do not rinse.
- While the pastas is draining, warm Alfredo sauce in a sauté pan over medium heat. Add the cooked pasta to the pan and toss to coat evenly with the sauce.
- Plate, and serve.
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