Chicken Piccata Milanese

 

Ingredients

• 1 jar (24 oz.) Vodka Sauce Pasta Sauce
• 8 chicken breasts, boneless and skinless (approx. 1 lb.)
• 1/2 tsp. Salt
• 1/2 tsp. Ground Pepper
• 3/4 cup all-purpose flour
• 1/4 cup Olive oil
• 1 package (12 oz.) Spaghetti pasta
• 2 tbsp Capers, drained and rinsed
• 2 tbsp Fresh parsley, finely chopped
• Lemon wedges

Instructions

1. Cook pasta according to package directions; drain well.
2. Season chicken all over with salt and pepper. Coat each evenly in flour, shaking off the excess. Heat oil in a large nonstick skillet set over medium heat. Cook chicken, in batches, for 3 to 5 minutes per side or until browned and cooked through. Transfer to a plate and keep warm.
3. Wipe skillet clean, and stir in pasta sauce; bring to a simmer. Toss some sauce with the spaghetti until coated. Serve chicken over spaghetti and top with remaining sauce. Garnish with capers and parsley. Serve with lemon wedges.

Tips

If desired, substitute chicken for turkey or veal cutlets.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated

Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.