Wednesday, May 6, 2009

Chicken Picatta Cappelini

Here is a fun recipe you have to try.

CHICKEN PICATTA CAPELLINI
2 whole skinless boneless chicken breast
3 Tbsp. flour
¼ cup cornstarch
½ tsp. paprika
1 tsp salt
¼ tsp. pepper
4 tablespoons unsalted butter
2 tablespoon vegetable oil
¼ cup dry white wine
¼ cup fresh lemon juice
2 tablespoon drained bottled capers, chopped
4 tablespoon minced fresh parsley leaves

Halve the chicken pieces with a sharp knife and flatten them slightly between sheets of plastic wrap. Pound the chicken with a tenderizer (don’t beat it silly and cause holes) flatten the chicken to about half its original thickness. In a pie dish, combine the flour, cornstarch, salt, pepper and paprika and dredge the medallions in it. In a large heavy skillet heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides and sauté the chicken pieces for 1-2 minutes on each side, or until they are cooked through. Transfer the chicken to a platter and keep it warm, covered loosely. Pour off the fat in the skillet. To the skillet add the remaining 2 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and return the chicken to the pan and cook for one minute. Slice the chicken into strips. Serve over julienne vegetables and capellini pasta.

Julienne Vegetables and Capellini
1 cup julienne yellow squash
1 cup julienne zucchini
½ cup julienne red pepper
½ cup julienne red onion
½ cup julienne carrot
2 cups cooked capellini pasta
2 Tbsp. olive oil
2 Tbsp. butter
salt and pepper to taste

In a heavy skillet, heat the olive oil and saute the carrot, onion and red pepper for about two minutes, or until the vegetables begin to get tender. Add the squash and zucchini and sauté for just about a minute more. Lastly, add the butter and capellini. Toss and sprinkle with salt and pepper.

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