Tuesday, November 1

Classic baked Chicken Picatta

Picata sauce is one of the staple sauces in Italian cooking. It has a rich lemon flavor with a slightly salty finish.

Serves 4-6
Full time: 1 hour
You will need:

4-6 boneless chicken breasts
1 lb. capellini or angel hair pasta
1 lemon, sliced into rounds
1 cup white wine
1 cup chicken stock
2/3 cup lemon juice
1/4 cup parsley, chopped
1/2 cup butter, melted and cooled
4 tbsp capers, drained
3 tbsp flour
1 tsp salt
1 tsp ground black pepper

Let us begin:

In a saucepan, whisk together stock, wine, and juice. Bring to low boil over medium/high heat

Reduce heat to medium/low and continue to cook

Pour flour into melted butter and stir well to ensure no clumps

Gently pour into saucepan while whisking continuously. Continue to whisk over low heat until sauce thickens.

Once sauce thickens remove from heat and set aside

Preheat oven to 350

In a baking dish place chicken breasts. Top evenly with herbs/spices, capers, and lemon rounds

Pour in half amount of sauce. Bake in oven 35-45 minutes until breast are cooked

While chicken bakes, wait approx 15 minutes then prepare pasta as directed on package. Drain, well

Mix pasta with remaining sauce

To plate serve chicken breast over pasta, ladle extra sauce over dish to moisten