Tuesday, September 2, 2008

Chicken Picatta with pasta and mushrooms

We have always regularly made a picatta. Veal is the favorite, but sometimes it is hard to find (or afford). Tonight Heather took lightly floured chicken tenders and sauteed them in butter and olive oil. Then she sauteed the mushrooms and made a sauce with lemon, pinot grigio, and capers. It was finished with minced parsley. She put it on a bed of multi-grain angel hair pasta. It was a "lighter" version of a picatta than we usually have. She is trying to look after my health. It wasn't missing anything.

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