Chicken Piccata


Chicken Piccata.jpg

2 each 8 oz boneless Skinless Springer Mountain Farm Chicken Breasts
1 cup All Purpose Flour
1 Lemon - halved
2 Tablespoons Butter (unsalted)
1 Tablespoon Olive Oil
1 cup dry white wine
1 Tablespoon Capers
1 Tablespoon Chopped Garlic
½ Tablespoon Chopped Shallots (1 medium Shallot)
½ Pound dry Spaghettini (thin Spaghetti) – Cooked
Salt and Pepperr


1) Gently pound the Chicken Breasts to tenderize
2) Season the breasts, gently dredge in Flour
3) Melt Butter in Olive Oil, Gently add Chicken to pan when butter is fully melted and bubbly, but
not brown at all
4) On medium low heat, slowly saute chicken, without color, for 3 minutes, flip the breast
5) Add Garlic and Shallots, sweat (cook without color) for 1 minute
6) Add White wine and squeeze ½ lemon
7) Place pan in oven (500 degreees) for 6-7 minutes
8) Remove Chicken from pan, add capers and cooked pasta to pan
9) Season to taste, and squeeze second half of lemon
10) Place Pasta on plate and Chicken Breast leaning against Pasta, pour sauce on top

Heather Sinyard