Chicken Picata
Equipment
- Baking parchment
- Rolling pin
- Saucepan
- Grater
- Large frying pan
- Tongs
Ingredients
- 4 chicken breast
- 400 g linguine
- 200 g green beans
- 4 tbsp plain flour
- 4 tbsp Parmesan cheese
- 2 tbsp olive oil
- 100 g unsalted butter
- 200 ml white wine
- 1/2 lemon juice
- 2 tbsp capers
- 2 handfulls baby spinach
- sea salt
- ground black pepper
- Small handful flat leaf parsley freshly chopped
Instructions
- Place the chicken between two sheets of baking parchment and bash gently with a rolling pin to flatten out until they are between 1/2 cm - 1cm thick.
- Cook the pasta in boiling salted water for 10-12 minutes until al dente, drain and return to the pan wit 1-2 tablespoons of the cooking water. Blanch the green beans in boiling water for 2 minutes, then drain and cool under cold water.
- Meanwhile, mic the flour and Parmesan in a dish and season generously with salt and pepper.
- Put the oil and about two-thirds of the butter in a large frying pan and place over a medium-high heat until the butter is foaming. Dredge the chicken breasts in the seasoned flour on all sides, add to the pan, in batches if necessary, and fry for 3-4 minutes each side, or until golden brown and cooked through. Transfer to a plate and keep warm while you finish the dish.
- With the pan still over a medium heat, pour in the white wine, lemon juice and capers and bring to a steady simmer. Continue to bubble away for a couple of minutes until reduced by half, then whisk in the last of the butter.
- Add the beans and spinach to the pan and allow the spinach to wilt and the beans to warm through, then add the pasta and toss well. Serve the chicken , pasta and sauce with a good sprinkle of parsley.
Notes
A really simple Italian way with chicken that uses butter, white wine, lemon juice and capers to create a wonderfully rich and sharp sauce. Here it's made into a full meal with green beans, spinach and al dente linguine
Nutrition
Calories: 479kcal
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