Sunday, February 8, 2009

Chicken Picatta with broccoli and artichoke hearts

We had some chicken tenders and some lemons so it was piccata night! Chuncks of chicken were seasoned and lightly dusted with flour. I sauteed them in butter and olive oil. I removed them and deglazed the pan with lemon juice and pinot grigio. Heather added some capers and I added the chicken back with artichoke hearts and small flowerettes of broccoli. After a few minutes the sauce thickened up and I topped angel hair pasta with it. A sprinkle of shaved parmesan and we were set. The pasta was whole wheat, but not gluten free....

No comments: