Monday, May 19, 2014

Chicken Piccata with Lemon Fettuccine

We made this dinner a couple of weeks ago and I am still thinking about it - it was that delicious: Chicken Piccata and Lemon Fettuccine.
I'd been thinking about Chicken Piccata for some reason. Simple. Lemony. And capers - I like just a hint of caper flavor but SP loves capers. I figured he'd be up for trying a piccata dish.
I really wanted a side of fettuccine with the piccata. A simple pasta, with lemon flavor, but somehow just adding lemon juice & olive oil, maybe some zest, didn't seem like it would work. There had to be more to a delicious, lemony pasta. There is: heavy cream. Every lemon pasta recipe I looked up used heavy cream with the lemon juice & zest. Hmmm. Heavy cream = not so healthy. Especially with butter. And pasta. We talked it over and using some fuzzy math/justification skills, finally decided that it was 'only' 1/2 cup heavy cream for a total of 6 servings (we planned on 3 chicken piccata-fettuccine meals) so that was only like a tbsp or so per serving, so it wouldn't be too unhealthy, right?!
I knew the basics of chicken piccata: lemon juice, chicken stock, white wine, capers. I checked out a few recipes online to see if I was missing anything and discovered that some use only stock, some use only wine, and some use both.  I wanted both, plus the lemon and butter and capers. OK, I really wanted to drink some wine, so I figured we should use some of it in the chicken, too.
Our meat pounder is a glass with a heavy base. We butterflied our breasts and then lightly pounded them before flouring them.
It doesn't take too long to cook the thin chicken, about 3-4 minutes per side. We always cook chicken a bit longer because of my sensitive stomach.
The sauce:
Back in the skillet with the sauce and capers:
Time for the fettuccine. Ever since my mom bought a package of DeLallo Fettuccine Egg Pasta, I can't seem to get it out of my mind. It is so tasty. She likes it so much that she has me mail it to her in Las Vegas because she cannot find it out there! Here's our cream-butter sauce-lemon juice & zest sauce - so indulgent!
Ribbons of fettuccine:
Mixed together - the sauce did a nice job of coating & clinging to the pasta:
We both loved the lemony fettuccine and it paired wonderfully with the lemony & briny chicken piccata. SP did an excellent job of thoroughly cooking the chicken but making sure it was still juicy. I know it couldn't have been a light meal because of the pasta, but the lemon and wine flavors were so bright and fresh that it felt like a light meal.

I thought for sure we would finally finish our huge jar of capers from Costco (where else?!) but sadly, even with a very generous amount of capers, there are still some left. We have had that jar for... um...  a really, really long time. I'm almost embarrassed to say how long (5-6 years) but the date on the jar indicates they're still good, so... And no one got sick or died from old capers!

Anyway, we have plenty of capers to make this dish again, which we definitely will do!

We steamed some broccoli for our vegetable. Green beans would be nice, too. Or a side salad.
We used this chicken piccata recipe and this lemon fettuccine recipe.

*We did not stir the last 2 tbsp of butter into the chicken piccata. The sauce doesn't need it to be delicious.

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