Creamy Chicken Piccata

by Caroline Dodd

This Valentine’s Day, instead of going to a fancy restaurant, why not stay at home and spend the evening cooking a delicious meal with your sweetie? Here’s a perfect recipe for such an occasion. Creamy chicken piccata. This recipe calls for the chicken to be marinated either overnight or for a few hours.

Chicken
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

Pasta
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

Chicken
First, you’ll need to combine first 6 ingredients and mix well.  After mixed, place your chicken in a ziplock bag and pour the marinade over the chicken.  Marinate for 4 hours (or overnight if you have the time) in the refrigerator.  When ready, grill until the chicken is done.  Allow the chicken to rest for a few minutes and then slice into strips to serve over your pasta.

Pasta
While the chicken is grilling, cook the pasta according to directions (10-12 minutes).  Keep 1/2 cup of pasta water and drain.  In the same sauce pan, melt your butter over a medium heat.  Whisk in the garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Next, add the parmesan cheese, basil and capers, and heat until cheese is melted.  At this point, you will need to check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Now you can toss in your cooked pasta.

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

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