The Tour Continues: Chicken Piccata

I'm still on my food tour of Italy. I found a super recipe for a classic Italian recipe. Chicken Piccata originated in Italy using veal. In the U.S., this dish is prepared with chicken more often than veal. For those of you not familiar with Chicken Piccata, it is a lightly breaded chicken breast, browned in a combination of butter and olive oil, and topped with a lemon-wine sauce. The only change I made to the recipe found in the link below was with the Parmesan cheese. I didn't have grated Parmesan cheese on hand, so I omitted it from the flour used to dredge the chicken breast in and added shredded Parmesan cheese as a topping over the sauce. It was delicious!

You can find the recipe I used by following this link:  Chicken Piccata

I decided on a wonderful pasta recipe to serve as a side dish to the Chicken Piccata. You can use any type of pasta you like. I chose to use spaghetti. The sauce is simple in its preparation, but the flavor and texture are outstanding.

You can find the pasta recipe I used by following this link:  Bacon, Rosemary & Tomato Pasta

To bring everything to the table at the same time, I made the pasta sauce while the water for the spaghetti was heating. The sauce comes together very quickly and was simmering on the stove top by the time the water was boiling and ready to cook the pasta. While the pasta was cooking, I made the Chicken Piccata. In less than 30 minutes, dinner was ready! The key is to have all the ingredients ready before you start cooking.

Enjoy!!

This post is linked to the following: