Recipe by Arica Ramin
"Wonderful flavor and even better the next day! Great with Brussels sprouts or asparagus."
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1 (12 ounce) package
farfalle (bow tie) pasta
olive oil, or as needed
skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 (14.5 ounce) can
We thought this was a very good meal. The one and only change I made was to use a different pasta. I've maybe had a more traditional piccata before, but this was a great meal for us tonight. My hubby is very grateful tonight, Arica! Thanks!
Well, I am a little mad at this recipe. I did exactly what it said to do, and it is not thickening at all. I had to add almost the whole container of cheese. I hate when the pictures are nowhere near the real thing.
We really liked this recipe. The sauce is so good. I think the parm cheese was not needed because it just made the capers clump. I added a little more lemon and a few pats of butter at the very end to finish it off.
have tried several other picatta recipes while looking for a taste comparable to my favorite dish from a local restaurant, and they were either too dry or too thin, and something lacked in the flavor. The addition to of parmesan to this recipe got my tastebuds singing. it came out amazing. it did seem like much of the lemon had evaporated, so I did add an extra squirt or two when I removed the chicken. the lemon didn't overpower the recipe at all! after trying several recipes, this one is definitely the keeper!
This was really good. I read the review about the parm, added a little, yup, it clumped. I added mushrooms and a little more lemon. It turned out fabulous. Thanks Arica, I'll make this one again.
* Percent Daily Values are based on a 2,000 calorie diet.
Arica's Chicken Piccata
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 555
** Calories from Fat: 97
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