Directions: |
Directions: In 1 zip lock bag, mix flour, corn starch, salt, pepper and Italian seasonings. Set aside. In the second zip lock bag, place 1 breast in the bag and on top of a cutting board, bang the chicken with a mallet until it starts to fall apart. Flip bag over and bang it some more (this is great to do if you have had a tough day). Remove chicken pieces and add to the bag with the flour. Repeat entire process with the other three breasts.
Zip the bag with the flour and chicken shut and shake until all chicken is covered with flour.
Cook pasta according to box. Drain and set aside.
In a large skillet, on med/high heat, melt butter in oil over medium heat. In batches, shake excess flour off of the chicken and place the chicken in the pan. Lightly brown on all sides. If you run out of oil/butter, just add some more between batches. Remove chicken from pan and keep warm in the oven. Remove any excess oil with the exception of a teaspoon or so. Add capers, onions and garlic and cook until tender. Over med heat, add wine, lemon juice and cook until reduced by half (about 5 minutes). Add broth and mustard and cook 5 more minutes. Add remaining spices, sugar, cheese and simmer for 5 -10 minutes. Add cream and simmer 5 minutes. Mix in chicken and pasta then simmer for 2 -3 minutes, top with extra Parmesan cheese (if you want), basil and serve. |
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Notes: |
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Notes: If you want to be fancy, slice the other half of the lemon and use it for a garnish. Also, if you have some on hand, add ½ cup of chopped artichoke hearts (not marinated) with the onions.
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This recipe for Bang Chicken - Piccata style is from