Friday nights are the hardest night to get any motivation to make dinner. It is totally an “order a pizza” night, but sometimes I try to be very good and cook. Last Friday was one of those nights, and as it got closer to the time to cook, I was regretting my noble intentions. I edged closer to the drawer where I keep the pizza menus, but the chicken I had thawing in the fridge was calling my name. I was starting to get the dinner guilt.
When would I make the chicken? It’s thawing in the fridge and it will go bad if I don’t use it. I have all the ingredients and it would be better for my family if I just made dinner.
But pizza is soooo good.
Well, the guilt got the best of me, and I began to cook. I love chicken piccata and I had a specific idea of how I wanted this pasta to turn out. I started out reluctantly, but as I was making it, the motivation returned. It is a super easy recipe, and absolutely delicious to eat. The chicken was so tender from simmering in the sauce, and tossing it all with al dente pasta, made it even better. This is a quick way to get a hearty meal in.
Even when you don’t feel like cooking.
- 2 tablespoons olive oil
- 1½ lbs boneless, skinless chicken breasts, pounded thin and sliced
- Salt and pepper
- 2 tablespoons butter
- 4 cloves garlic, finely minced
- ¼ cup finely diced red onion, chopped
- ¼ cup all-purpose flour
- 1 cup white wine
- 1 lemon, juiced
- 2 cups chicken broth or stock
- 3 tablespoons capers, drained
- 1 pound penne pasta, cooked to al dente
- ¼ Italian parsley, chopped for serving
- Heat olive and butter in a large saute pan.
- Salt and pepper chicken and add to pan.
- Add onions and garlic.
- Cook until chicken is browned and onions are golden about 6-8 minutes.
- Add flour and toss with chicken mixture.
- Add wine and deglaze the pan.
- Add lemon and broth.
- Heat over low heat for ten minutes.
- Stir in capers and toss with pasta and parsley. Top with parmesan cheese.
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