Chicken Picatta

Yum. I love the Pioneer Woman. She is my culinary hero. I really wanted to make chicken scallopini...but the recipe I have calls for several sticks of butter and it is SO super delicious but I really am trying to watch what I eat this pregnancy (kind of) so I looked for an alternative. THIS chicken picatta is super yummy, not difficult and really rivals a good restaurant. So for an "on a dime" date night, try this. Put your kids to bed and eat with your honey. A big fat glass of chardonnay would be great with this...but of course I didn't get to have that so you should definitely do it.

Chicken Picatta

adapted from Pioneer Woman

1 lb chicken breasts (about 2 large breasts)

2-3 Tb flour

salt & pepper

5 Tb butter

4 Tb olive oil

1/4 c. fresh parsley, chopped

2 lemons

1 c. white wine

1 c. heavy cream

1 c. chicken stock

salt & pepper to taste

2 Tb capers

1 lb pasta (I used whole wheat linguini)

Cut your chicken breasts in half through the middle, so you have two big thin pieces. Pound them in between two pieces of plastic wrap until they are slightly flattened and even in thickness. Season the chicken with salt and pepper and dredge in the flour.

While your sauce is cooking, boil water for your pasta. Melt half the butter and oil in a large saucepan cook half the chicken 3 minutes on each side until browned and remove to a plate. Cook the rest of the chicken and add that to the plate. Wipe the pan with a paper towel and melt the rest of the butter and oil in the pan over medium to medium-low heat. Add in the wine, chicken stock and juice the lemons. Whisk the sauce together and allow to cook until reduced by half. Season with salt and pepper. Reduce heat to low and add in the cream and parsley. Taste the sauce and adjust salt and pepper. If the lemon flavor is too strong add a bit more stock or another splash of cream. Add the chicken back in coating with the sauce and toss in the capers. Serve hot pasta topped with chicken and sauce. YUM.