Classic Favorite
Chicken Piccata
Whole Wheat Angel Hair Pasta with Artichokes
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 1½ lb thin sliced boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ½ cup whole wheat flour
- 3 Tbsp olive oil
- 3 Tbsp butter
- ½ cup fresh lemon juice
- ½ cup low-sodium chicken broth
- ¼ cup drained capers
- ¼ cup chopped fresh parsley
Instructions
- Sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until done. Remove from skillet, and keep warm.
- Add butter to skillet; cook 2 minutes or until browned.
- Add lemon juice and broth; cook 3 minutes or until reduced slightly and thickened. Add capers and parsley; spoon over chicken.
Side Dish Ingredients
- 1 (16-oz) pkg whole wheat angel hair pasta
- 2 (14-oz) cans artichoke hearts, drained and chopped (or use frozen)
- 2 Tbsp white wine vinegar
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Cook pasta according to package directions; drain pasta, and return to pan.
- Add artichokes, vinegar, oil, and parsley; toss.
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