Tuesday, July 9, 2013

Tasty Tuesday- Creamy Grilled Chicken Piccata

I made this this Creamy Grilled Chicken Piccata a while ago from THIS website, and it was pretty good so I thought I would share.  I wouldn't say this is something I would make all the time, but it would be good for something different and special if you have a little extra time in the kitchen.

Creamy Grilled Chicken Piccata
Recipe from PlainChicken.com
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese
Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

***This recipe was really good.  I omitted capers when I made it and didn't marinade the chicken as long as the recipe asks.  The pasta was okay, but the chicken was SO YUMMY!  I served it with a caesar salad.  Here is what it looked like when I made it.

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