Recipe

		Chicken Piccata with Fettuccine
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

4 Boneless skinless chicken breasts (6-7 oz. each)

Salt and pepper to taste

Extra Virgin Olive Oil

Flour (to coat breasts)

3 garlic cloves, chopped

4 Tbsp Capers

1 1/4 C White wine such as Chardonnay or Pinot Grigio

1 1/4 C Chicken stock, organic

3 Tbsp Lemon juice, fresh

4 Tbsp Cold butter

1 lb Fettuccine

Place plastic wrap on counter. Dry and trim fat from chicken. Lay one breast at a time down that is covered with plastic wrap. (This way the meat tenderizer stays free and clean of chicken.) Pound chicken with meat tenderizer-shiny side up. Pound evenly so chicken thickness is the same all over. Season chicken with fresh pepper and salt, then dredge in flour and set aside. Add olive oil and some butter to sauté pan, heat oil over medium heat. Fry breasts on both side until almost fully cooked then remove to a tented plate. Once all the chicken is cooked add garlic and capers to sauté pan. Heat for 1 minute over medium heat. Do not burn! Add white wine and reduce by 1/2. Turn up heat and add chicken broth and reduce by 1/2. Reduce to low heat, add lemon juice and swirl in chilled butter then add the chicken back into the sauce to cook for 5 mins or so. Meanwhile boil water for pasta. Cook pasta for about 3 minutes tops or till Al dente. Drain. Lightly toss with Olive Oil. Plate one breast on each mound of pasta and drizzle with sauce. Garnish with lemon and fresh Italian chopped parsley. Enjoy!