Ingredients

• 8 oz dry spaghetti pasta
• 1 lb boneless skinless chicken breasts, cut into cubes
• 2 finely chopped shallots
• 3 tablespoons capers
• 3 cups low-sodium fat-free chicken broth
• 1 tablespoon olive oil
• 1/2 cup 2% milk
• 3 cloves minced garlic
• grated parmesan cheese
• salt
• 1 whole lemon juiced and grated
• fresh ground pepper
• thin lemon slices
• chopped fresh parsley

Instructions

Get a pot and heat the oil in it. Start cooking the chicken together with pepper and salt to your taste.

After 6 to 7 minutes the chicken should be done. You can now add the garlic and shallots. Keep on cooking for 1 more minute.

Make sure that you’re stirring to prevent the chicken to stick to the pot.

Pour in the lemon juice and chicken broth. Wait for the mixture to start boiling.

Now you can add the spaghetti together with the capers. Turn down the heat to medium and leave the pot on the stove for 12 to 15 more minutes.

Mix constantly.

After 15 minutes you should pour the milk and leave the pot on the stove for 1 more minute.

Your chicken piccata pasta is done and you can serve it right away. Add parsley, parmesan cheese and lemon slices on top.

The post Chicken Piccata Pasta Is A Tasty 30-Minute Recipe appeared first on falafelandcaviar.com.

Ingredients 

• 4 chicken breasts butterflied and cut in half
• 2 lemons
• 3/4  cup of all purpose flour
• 1/4 cup plus 1 teaspoon of vegetable oil 
• 1 minced shallot 
• 1 minced clove of garlic 
• 1 cup of chicken broth 
• 3 tablespoons of unsalted butter cut into cubes
• 2 tablespoons of capers
• 1 tablespoon of parlsey 
• 2 teaspoons  of salt 
• 1/2 teaspoon of pepper 

Recipe

1. Place the chicken into a bowl and season with salt and pepper. 
2. Cut half a lemon, half it again, and cut it into pieces. Juice the other half and the whole lemon. 
3. In a shallow dish, put the flour in and lightly dredge each piece of chicken. 
4. Over medium-high heat, heat up 2 tablespoons of oil in a skillet until it’s smoking. Working in batches, put in the chicken and turn the heat down to medium. Cook on each side for 2-3 minutes.  Repeat for the other batch. 
5. Add another teaspoon of oil and fry the shallot for 1 minute, and add in the garlic for 30 seconds… Pour in the broth, lemon juice, the lemon slices, and bring it to all to simmer.
6. Once the sauce has thickened slightly, add in the chicken, coating it in the sauce for a few minutes.
7. Turn off the heat, whisk in the butter, and add in the capers and parsley. 

The post Forget About Going Out for Dinner, Make This Chicken Piccata at Home Tonight! appeared first on falafelandcaviar.com.

Ingredients

• 8 oz dry spaghetti pasta
• 1 lb boneless skinless chicken breasts, cut into cubes
• 2 finely chopped shallots
• 3 tablespoons capers
• 3 cups low-sodium fat-free chicken broth
• 1 tablespoon olive oil
• 1/2 cup 2% milk
• 3 cloves minced garlic
• grated parmesan cheese
• salt
• 1 whole lemon juiced and grated
• fresh ground pepper
• thin lemon slices
• chopped fresh parsley

Instructions

Get a pot and heat the oil in it. Start cooking the chicken together with pepper and salt to your taste.

After 6 to 7 minutes the chicken should be done. You can now add the garlic and shallots. Keep on cooking for 1 more minute.

Make sure that you’re stirring to prevent the chicken to stick to the pot.

Pour in the lemon juice and chicken broth. Wait for the mixture to start boiling.

Now you can add the spaghetti together with the capers. Turn down the heat to medium and leave the pot on the stove for 12 to 15 more minutes.

Mix constantly.

After 15 minutes you should pour the milk and leave the pot on the stove for 1 more minute.

Your chicken piccata pasta is done and you can serve it right away. Add parsley, parmesan cheese and lemon slices on top.

The post Chicken Piccata Pasta Is A Tasty 30-Minute Recipe appeared first on falafelandcaviar.com.

Ingredients 

• 4 chicken breasts butterflied and cut in half
• 2 lemons
• 3/4  cup of all purpose flour
• 1/4 cup plus 1 teaspoon of vegetable oil 
• 1 minced shallot 
• 1 minced clove of garlic 
• 1 cup of chicken broth 
• 3 tablespoons of unsalted butter cut into cubes
• 2 tablespoons of capers
• 1 tablespoon of parlsey 
• 2 teaspoons  of salt 
• 1/2 teaspoon of pepper 

Recipe

1. Place the chicken into a bowl and season with salt and pepper. 
2. Cut half a lemon, half it again, and cut it into pieces. Juice the other half and the whole lemon. 
3. In a shallow dish, put the flour in and lightly dredge each piece of chicken. 
4. Over medium-high heat, heat up 2 tablespoons of oil in a skillet until it’s smoking. Working in batches, put in the chicken and turn the heat down to medium. Cook on each side for 2-3 minutes.  Repeat for the other batch. 
5. Add another teaspoon of oil and fry the shallot for 1 minute, and add in the garlic for 30 seconds… Pour in the broth, lemon juice, the lemon slices, and bring it to all to simmer.
6. Once the sauce has thickened slightly, add in the chicken, coating it in the sauce for a few minutes.
7. Turn off the heat, whisk in the butter, and add in the capers and parsley. 

The post Forget About Going Out for Dinner, Make This Chicken Piccata at Home Tonight! appeared first on falafelandcaviar.com.