A delicious chicken piccata pasta dish for balsamic lovers.
Balsamic Chicken Piccata
Ingredients
- 2 large chicken breasts, sliced in half
- 1 1/2 C. flour
- 1 - (16 oz.) bag Cervasi Fettuccini, cooked
- 1 Tbsp. Cervasi Balsamic Vinegar
- 2 oz. capers
- 1 - (14 oz.) can Cervasi Quartered Artichokes, drained
- 1 Tbsp. Cervasi Extra Virgin Olive Oil
- 2 C. unsalted chicken stock
- 1 red bell pepper, chopped1 1/2 Tbsp. butter
- 1 1/2 Tbsp. butter
- 2 1/2 Tbsp. fresh parsley
- 2 Tbsp. lemon juice
- salt and freshly ground pepper, to taste
Instructions
- Cook pasta as directed and drain, set aside.
- Lightly season chicken breasts with salt and pepper, then coat with flour. Sauté chicken in butter and olive oil over medium heat until each side is a light golden brown. Set aside.
- Add chicken stock, capers, red bell peppers, artichokes, lemon juice, and balsamic vinegar to a pan. Bring to a simmer and cook for 1-2 minutes. Add chicken and cook for 5 minutes.
- Add chicken and sauce mixture to plate with pasta, top with fresh parsley and serve.
- Course : Extra Virgin Olive Oil
- Recipe Type : Main Course
- Ingredient : Artichoke, Pasta
