Pasta with Chicken Piccata
In order to keep the flavor profile consistent, be certain to bludgeon the chicken with the wine with which you will be cooking and serving.
1. Prepare pasta according to directions - begin boiling the pasta right before you saute the chicken, so it's just a little al dente when you pull it and toss it in the sauce.
2. Tenderize and/or butterfly chicken breasts, dredge through flour, saute in olive oil. Remove chicken for a moment.
IMPORTANT - leave all the little bits of flour and chicken that stick to the pan. THESE ARE GOOD. We will be deglazing the pan with the wine and these bits are what make the sauce fantastico.
3. In same oil, saute sliced mushrooms.
4. Add lemon juice, 2-3 cups of white wine (I used Chardonnay, but a Pinot Grigio or Gris would also be nice) , capers and chopped parsley. Reduce while scraping all the bits off the pan into the sauce. Put the chicken back in and cook in the sauce for a few minutes.
5. Remove chicken, toss pasta in sauce, serve.
6. OH HOLY LEMONY CHICKO GOODNESS YUM