Sunday, January 11, 2009

Parmigiano Chicken Piccata


1/4 cup flour
2 eggs
1.5 cups grated parmigiano cheese
4 boneless chicken breasts
3 Tbsp extra-virgin olive oil
l lemon, sliced
2 garlic cloves, minced
3 Tsp capers, drained
3/4 cup dry white wine
Angel Hair pasta
4 Tbsp butter

Preheat oven to 350 degrees.

In a skillet, heat olive oil over medium heat. Add lemon, garlic and capers–cook for 2 minutes. Stir in the wine and cook for 1 more minute. Pour mixture in baking dish. Make sure lemon slices and capers are evenly distributed on the bottom of the dish.

Place flour on a plate. Whisk eggs and put in shallow dish. Put 1 cup of cheese on another plate. Take one chicken breast at a time and coat the top of each breast with flour-egg-cheese. One by one place chicken breasts (cheese side up) on top of the mixture in the baking dish. Cover and cook for 40 minutes. Take lid off and cook for 5 minutes more.

Boil angel hair pasta. Drain and toss with butter. Remove lemon slices and add the juice from the bottom of the baking pan and toss.

I serve the chicken on top of the pasta. Enjoy!

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