Chicken Picatta
This is a classic Italian dish with a simple, tangy sauce. Pair with a nice Sauvignon Blanc.
This is a classic Italian dish with a simple, tangy sauce. Pair with a nice Sauvignon Blanc.
Bring a pot with 6 cups of water to a boil. Season lightly with a pinch of salt. You may also add a drizzle of olive oil in the water so that the noodles don’t stick together. Cook the spaghetti according to package directions.
Slice your chicken breast into two pieces if they are not already cut- they will cook quicker if filleted, or sliced through the middle. Pat your chicken dry, season with salt and pepper, and dredge in flour (optional step). Heat the oil in a medium pan. Add the chicken to the pan and cook for 2-3 minutes on each side, or until browned. Once the chicken has cooked through, transfer it to a plate and set aside. If the pan is completely dry, add a drizzle of olive oil, otherwise add your leeks right in and cook for 3-4 minutes, stirring occasionally. Add the chicken stock and bring to a boil over medium-high heat. Reduce the flame and add in the lemon juice and zest. Add the chicken back into the pan, cover and simmer for 15-20 minutes over low heat..
Once the dish is ready to serve, toss the cooked, drained pasta with the picatta sauce and top with the chicken breast. Sprinkle the chicken with fresh parsley.