4 Skinless, Boneless Chicken Breast Halves - Pounded 1/4-inch thick
Salt
1/2 lb Angel Hair Pasta
3 T Extra-Virgin Olive Oil
2 Lemons - Juice of one and slice one
2 Cloves Garlic - Finely Chopped
1/4 c Capers - Drained & Patted Dry
1/2 c Dry White Wine
1/4 c Flat-Leaf Parsley Leaves - Chopped
1/2 c Chicken Broth
2 T Butter - Chilled and Cut into Small Pieces
One 5 oz Package Baby Spinach
Pepper
Instructions
Place the flour on a plate. In a shallow bowl, beat the eggs; place 1 cup cheese on another plate. Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate.
Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.
In a large nonstick skillet, heat 2 tablespoons olive oil, 2 turns of the pan, over medium heat. Add the chicken and cook, turning once, until deeply golden, 10 minutes. Transfer to a platter and cover with foil. Add the remaining 1 tablespoon olive oil, 1 turn of the pan, to the skillet. Add the sliced lemonm garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserves pasta and toss to coat; season with salt and pepper. Add the remaining 1/2 cup cheese and toss.
Serving
Suggestions
Serve the pasta with the chicken.
Originally Submitted
11/6/2008
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You can add this Parmigiano-Reggiano-Crusted Chicken Piccata recipe to your own private DesktopCookbook.
