Wednesday, December 30, 2015

C H I C K E N
P I C C A T A
W/ S U N  D R I E D
T O M A T O E S


Hey hey hey! Merry belated Christmas to all you folks out there! 

Todd & I are so thankful/ blessed to have had such a good time with all our friends + families this month. It's been nonstop drinking & eating this entire month; our bellies are bigger than ever!

Of the many gifts we got this year I have to say our favorites had to be the edible ones. A culinary enthusiast/ cousin of Todd's has been studying in the islands of Malta & brought smuggled back some savory treats for us that I am wildly obsessed with! 

What'd we get? Well we scored basil infused cold pressed olive oil (heavy breathing), sea salted capers (heavier breathing), & TONS of sun dried tomatoes (heaviest breathing).. mmmhmmm ^_____^

Capers instantly make me think piccata- so I figured let's make a ginormous thing for the week! I've made this dish before but added a secret ingredient that I think really helped smooth out the tart, saltiness that you get from the lemons & capers. 

See if you can guess what it is!

Ingredients:
1lb Chicken breasts
Flour for dredging
Olive oil
4 tbsp Butter
Salt & Pepper
Adobo
2-3 tbsp Capers
2-3 tbsp Sun Dried Tomatoes
2 cups Chicken broth
2 Lemons
1/2 cup Almond milk
1 package Capellini or Angel Hair Pasta






Directions:

1. Prep the chicken! With a long enough piece of plastic wrap put one piece of chicken in the middle & tenderize! Don't have a meat tenderizer? Use a bottle of wine or Jameson- because that's something I always have around ;)



2. Once all chicken has been flattened out to your desired thickness cut in half. Salt & pepper (& adobo)! 
3. Put a scoop of flour into a bowl & dredge chicken in flour. This helps them fry up & brown real nicely.



4. Get your skillet to medium heat & add 2 tbsp of butter & around 2-4tbsp of olive oil. Mix around & add your chicken pieces! Cook for 3-4 minutes on each side (check thicker pieces). 


5. Remove chicken once all cooked & keep covered on a plate. 
6. Rinse the salt off your capers! This really makes a difference in assuring your dish is not TOO salty*




7. Add to the skillet chicken broth (I made this with 2 cups water & 2tbsp Knorr's), rinsed capers, sliced sun dried tomatoes, lemon juice + slices, remaining butter & almond milk! You can of course use cream to make this creamier but I didn't have any & think this is healthier (; Simmer for a few minutes!


8. Get a pot of water boiling now! Since the cappelini (or angel hair) pasta is so thin this cooks in just 3 minutes. 
9. Turn off the heat for your skillet sauce & add cooked/ drained pasta. Toss around to coat. The pasta will soak up the sauce- so this is where you should taste! Need more broth? Add some! Need more lemony flavor? Squeeze it in! Salt & pepper if you want.


10. Once you have your pasta all coated top with your chicken, add more lemon slices & garnish with parsley! 


Serve & enjoy! 




Hope you all have a safe & faaaaaabulous New Year! 

Oh & my resolution? Host more breakfast/ brunch/ lunch/ dinner parties! 


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