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Friday, February 25, 2011

Chicken Piccata with Sundried Tomatoes


2 chicken breasts, boneless/skinless
2 Tbsp butter
3 Tbsp extra virgin olive oil
1 cup chicken broth (Swanson’s low sodium chicken broth)
1/3 cup freshly squeezed lemon juice
1/3 cup white wine, chilled  (a medium to dry wine – not sweet)
2 Tbsp capers, drained

2 Tbsp sundried tomatoes, chopped
2 Tbsp cold butter (for sauce)
1 Tbsp Italian parsley, chopped (optional for garnish)
1 fresh lemon for garnish
½ - 1 cup heavy whipping cream
variable flour
to taste salt and pepper
linguini pasta


Slice chicken breasts diagonally into medallions (~ 3-4 each). Pound medallions between plastic wrap until very thin and even thickness. Season chicken with salt and pepper and dredge in flour. Saute chicken in butter and olive oil on med-high to high heat 2-3 minutes on each side till light brown. They cook pretty fast since they are so thin. Remove and keep warm. (You don’t want to crowd the pan, so it takes a few pans full to get it all done.)

[At this point, you can start heating your water for the linguini. When water comes to a boil, add pasta and cook according to package directions, about 10 - 11 min.]

On med-high heat, add wine (deglaze) to pan that the chicken was cooked in and reduce. Add chicken broth, lemon juice, capers, and sundried tomatoes. Reduce by ½ and thicken with cold butter and whipping cream. Adjust seasonings and add chicken back to sauce. Plate the chicken over boiled and drained linguini with sauce, parsley, and thinly cut lemon slices for garnish.

• Pairs nicely with Whitehaven Sauvignon Blanc, Marlborough (New Zealand). Excellent with roasted asparagus as a side dish!

For a Step-by-Step photo tutorial of making this, visit my newer post of this Creamy Chicken Piccata.  
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