Grilled Chicken Piccata


  •  3 lemons 3 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp basil or oregano
  • 2 boneless, skinless chicken breasts
  • 2 cups dried penne pasta
  • 2 Tbsp butter
  • 1 Tbsp minced garlic
  • 1/2 cup half and half (or heavy cream)
  • 2 tsp dried basil
  • 2 Tbps capers
  • 1/2 cup grated parmesan cheese

Cook pasta according to directions on the box.  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Combine juice from 1 lemon, minced garlic, salt, black pepper, origano (or basil) with chicken and mix it  well.  Place chicken in a pot and and pour marinade over chicken.  Marinate for a few hours  in the fridge.  Then  grill the chicken (approx 10 mins on each side, depends on the thickness of the meat).  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

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