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| Arica's Chicken Piccata |
"Wonderful flavor and even better tomorrow! Great with Brussels sprouts or asparagus."
Ingredients :
- 1 (12 ounce) package farfalle (bow tie) pasta
- 1 tablespoon olive oil, or as wanted
- 1/4 cup lemon juice
- 2 cloves garlic
- four skinless, boneless chicken breast halves
- salt and floor black pepper to taste
- 1 (14.Five ounce) can fowl broth
- 1 cup white wine
- half cup Parmesan cheese
- 1/four cup capers
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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- Bring a massive pot of gently salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, till cooked through but company to the chew, about 12 mins; drain.
- Heat oil in a skillet over medium warmness. Stir lemon juice and garlic into the oil and cook until the garlic is gentle, approximately five mins. Put bird into the skillet, region a cover on the skillet, and cook until browned absolutely, approximately 5 minutes in keeping with aspect.
- Remove chook from skillet to a plate and cowl with aluminum foil to maintain moisture. Add bird broth and white wine to the skillet; convey to a simmer and cook dinner 5 minutes. Stir Parmesan cheese and capers into the liquid combination; prepare dinner and stir till thickened, about 5 mins. Mix bow-tie pasta into sauce; toss to coat. Transfer pasta to a serving bowl.
- Return fowl to the skillet. Place a cover on the skillet and cook till the hen is not purple within the middle and the juices run clean, five to 7 mins. An immediate-read thermometer inserted into the center ought to study as a minimum 165 degrees F (74 tiers C).
- Transfer bird to a serving platter; serve alongside bow-tie pasta.
Notes :
- Reynolds® Aluminum foil can be used to preserve meals moist, cook it frivolously, and make smooth-up less difficult.
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