Weekday meal or meal prep weekend, the choice is all yours. Either way, you can't go wrong with this cozy, heart warming, and delicious chicken piccata over pasta.
Whatever you do, do not skip the capers. They give such a unique flavor profile and contribute to the tang from the lemon. Speaking of lemon, fresh is the only way to go. Adding lemon to cream might curdle it, so give the sauce a simmer with the lemon juice before adding the cream.
Ingredients:
500g chicken breast fillets
200g spaghetti
250ml cream
2 maggi cubes
2 garlic, grated
1/2 cup flour
salt and pepper
1/4 cup chopped capers
2 lemons
Olive oil and butter blend
Method:
Cut each chicken breast horizontally into 2-3 fillets. Dredge fillets in flour then fry in batches in oil-butter mix until golden. Season with salt lightly when in pan. Set cooked chicken aside.
Meanwhile, cook the pasta. Do not discard all the water when you drain.
In the same pan the chicken was cooked in, add a bit more butter and the grated garlic. Cook for about a minute. Add 1 tablespoon flour and 2 bouillon cubes. Cook 1-2 minutes more.
Add the lemon juice, and a cup of pasta water, boil until thickened.
Add chopped capers and heavy cream. Stir until thickened again, thin out the sauce some more if needed with up more pasta water. stir, and taste for seasoning to adjust.
To serve, Put the pasta in the serving dish, top with chicken breasts, and the sauce.
صحة و عافية
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