Chicken Piccata

Ingredients

• 4 Chicken cutlets (cover chicken breast with plastic wrap and gently pound into cutlet to about 1/4 inch thick)
• 2 tablespoons Vegetable oil
• 1/4 cup dry White wine
• 1 teaspoon Garlic, minced
• 1/2 cup Chicken broth
• 2 tablespoons fresh Lemon juice
• 1 tablespoon capers, drained
• 2 tablespoons butter
• fresh Lemon slices
• Pasta

Season cutlets with salt and pepper then dust with flour.

Saute cutlets 2 to 3 minutes on one side. Flip cutlets over and saute the other side 1 to 2 minutes with pan covered. Transfer cutlets to warm plate.

Deglaze pan with wine and add minced garlic. Cook until garlic is slight brown and liquid is nearly gone, about 2 minutes.

Add broth, lemon uice and caper. Return cutlet to pan and cook on each side 1 minute. Layer the plate with pasta and  place the chicken cutlets on top.

Finish with butter and lemon slice. Once butter melts, pour sauce over cutlets and pasta. Garnish with chopped fresh parsley and serve.


Pasta

• 1 1/2 cups Semolina flour
• 1/2 teaspoon Salt (optional)
• 2 Eggs or 3 Egg whites, slightly beaten
• 2 tablespoons Olive oil
• 2 tablespoons Water

Combine Semolina Flour and salt. Add beaten eggs (or egg whites), water and oil. Mix to make a stuff dough. Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface, roll out to desired thickness and cut as desired. Bring large pot of water containing 1/2 tsp oil to a boil. Add pasta and cook until tender. When making lasagna, no need to boil noodles. Add directly to your recipe.

I have made this dish but never took a picture of it. Below is an image I found online. It's the same thing only they used store bought pasta.