Chicken Piccata

• From: Eclectic Recipes

Ingredients

• 2 boneless, skinless chicken breasts

• 1 pinch kosher salt

• 1 pinch black pepper

• Flour for dredging

• 1/2 cup olive oil (more if needed)

• 1 16 oz package penne pasta

• 3 Tbs butter

• 2 cloves grated garlic

• 3 Tbs flour

• 1 cup pinot grigio

• 2 cups chicken stock

• 2 Tbs capers

• 1 lemon, juice and zest

• 1/4 tsp white pepper

Adding white pepper to this piccata makes it really irresistible.

Directions

• Cut each chicken breast in half and place on cutting board. Cover with saran wrap. Take a large cast iron skillet and pound them until they are about 1/2 inch thick.
• Salt and pepper the chicken and coat in flour.
• Add about 1/8-inch olive oil to a skillet and preheat over medium heat. Shallow-fry the chicken until it is golden brown. Remove chicken.
• Cook pasta and set aside.
• Turn heat on skillet to low, add butter, and melt. Add grated garlic.
• Whisk in 3 Tbs flour and cook for 2 to 3 minutes. While constantly whisking, add white wine and chicken stock.
• Turn heat up to high and bring to a boil. Sauce will thicken. Turn heat to simmer.
• Add capers, lemon zest, lemon juice, and white pepper. Add chicken to sauce. Serve over pasta.