Not all dinners are a hit at my house and Nate wasn’t a fan of this one but I loved the recipe so I thought I’d share. I enjoyed how the tangy sauce offset the salt laden Alfredo but again, not everyone loved it. Anyway if you wanna expand your culinary expertise check out this quick and easy recipe.
Chicken Piccata Alfredo
4 boneless chicken breasts
1 cup flour for dredging
Salt and pepper
4 tablespoons butter
6 tablespoons preferred oil
1/4 cup lemon juice
1/2 cup chicken broth
1 teaspoon cornstarch
3 tablespoons cold water
3 tablespoons brined capers
1 jar Alfredo sauce
4 servings of your favorite pasta
Salt and Pepper to taste
- Start water to boil for the pasta. Rinse chicken breasts, pat dry then salt and pepper both sides. Use flour to dredge chicken and set aside.
- Heat 2 tablespoons of the butter and 3 tablespoons of the oil on medium heat for 2-3 minutes in a skillet. Place the chicken breasts into the pan and cook for about 3 minutes (4 if the breast is thick). Flip and cook again for another 3- 4 minutes. You can repeat the process at 2 more minutes on each side to increase crispiness or remove from pan and set aside. Add pasta to boiling water if you haven’t already.
- Heat the other 2 tablespoons of butter along with the remaining 3 tablespoons of oil in the same pan (I like to do a quick scrape of my pan to remove any burnt pieces before hand though). Once the butter is melted add the lemon juice and chicken broth. Bring to a simmer. In another pan, heat the Alfredo over medium heat, or hell, just microwave it in the container! While the sauces are simmering; in a small bowl, add the 3 tablespoons of cold water and mix in the cornstarch until no lumps exist. Pour into the lemon and stock sauce. A gentle simmer with the cornstarch mixture added will slightly thicken the sauce in a couple of minutes but don’t leave it too long, you don’t want it to turn into zesty gravy. Remove pasta from heat and drain, toss with a few tablespoons of butter or oil to keep noodles from sticking together. Add chicken back to pan of picatta sauce and sprinkle capers over top. Toss the Alfredo sauce with prepared pasta. Salt and pepper to taste then enjoy! I served this main course of the chicken piccata poured overtop of a creamy layer of Alfredo sauced angel hair pasta, but it would add a wonderful zing to a side of garlic-mashed potatoes as well, so if pasta isn’t your thing feel free to try a different side.