Parmigiano-Reggiano-Crusted Chicken Piccata

Ready in 45 minutes

Original recipe modified for my family


1/4 cup flour
2 Eggs
1 1/4 cup grated parmigiano-reggiano cheese
4 chicken breast halves; pounded 1/4 inch thick
1/2 pound angel hair pasta
3 tbsp olive oil
Juice of 1 lemon,; plus 1 slice of lemon
2 cloves garlic; chopped
1/4 cup capers; drained and patted dry, or 12 caper berries, sliced
1/2 cup dry white wine
1/4 cup parsley leaves; chopped
1/2 cup chicken broth
2 tbsp butter; chilled, small pieces
1 5ounce package baby spinach

Original recipe makes 4 Servings



Place the flour on a plate. In a shallow bowl, beat the eggs; place 1 cup cheese on another plate. Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate.

Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.

In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the chicken and cook, turning once, until deeply golden, 10 minutes. Transfer to a platter and cover with foil. Add the remaining 1 tablespoon EVOO, 1 turn of the pan, to the skillet. Add the sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.

Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in the pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with the chicken.

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Calories Per Serving: 1109 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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