Tuesday, March 22, 2011
Lemon Chicken Picatta with Roasted Potatoes
2 teaspoons chopped fresh parsley
1/2 cup chicken broth
1 tablespoon butter
Whole wheat pasta
Slice chicken breast in half width-wise to make four thin pieces of chicken (mine was actually thick enough to be cut into 4 large and two small pieces). Spread mayo on both sides of each chicken slice (the Pampered Chef silicon brush works great for this) and coat with bread crumbs.
You can make your own bread crumbs by broiling bread in the oven for 2-3 minutes, flipping to brown on both sides. Bread should be very crisp. Add to food processor to fine crumbs.
Cut 4 thin lemon slices from half of one lemon; squeeze juice from remaining lemons (can microwave for 30 seconds to make it easier). Set aside.
In a large pan cook half a box of angel hair pasta according to package directions, drain.
Heat oil in large skillet over medium high heat. Cook chicken for 5 minutes, turn and cook for another 5 minutes. Transfer to a plate and cover with foil to keep warm.
In the same pan add lemon juice and chicken broth and cook over medium high heat 6-8 minutes or until slightly reduced, stirring occasionally. Add butter and lemon slices and cook 3 to 4 more minutes.
Place chicken over pasta and pour lemon sauce over top and sprinkle with fresh parsley.