Cooking with Hollie Meyer

Chicken Piccata

This Is my pasta without cheese recipe. If you can eat cheese a little freshly grated Parmesan on top would be great but is also wonderful without! I wasn't quite sure what I was going to do for this request and then I remembered this delicious and easy recipe that I have been making for years.

First we are going to make the dredging flour for the chicken. put the flour on to a plate then add salt, pepper, and lemon zest. Mix well. It will kind of look like all your seasoning disappeared but trust me it is there and it does matter.

Cut the chicken in half to make the breasts thinner. this makes the cooking time faster and you get more servings out of fewer beasts. Season on both sides with salt and pepper.

Heat olive oil in a pan.

Make sure the oil is hot then place the chicken in the pan cook until golden brown on both sides. I cook them in 2-3 batches then put them on a baking rack in a 325 degree oven to keep them warm and crisp. Turn off the heat and set the pan aside.

To a big pot of boiling water add salt and pasta. Make sure you don't forget about occasionally stirring you pasta so it doesn't stick together. cook until just under al dente because we will continue cooking it in the sauce.

In the same pan that you cooked the chicken grate in garlic or just add chopped garlic. Turn the heat back on and let the garlic cook for about 1 minute. Add the wine and lemon juice and let reduce about 3-5 minutes. Add chicken stock, lemon zest and capers and let educe another 3-5 minutes.