Rachael Ray's Parmigiano-Reggiano Crusted Chicken Piccata
- Ready In:
- 1⁄4 cup flour
- 2 eggs
- 1 1⁄4 cups parmigiano-reggiano cheese, grated
- 4 chicken breasts, boneless and skinless (pounded 1/4 inch thick)
- 1 pinch salt
- 1⁄2 lb angel hair pasta
- 3 tablespoons extra virgin olive oil
- 2 lemons (one sliced and juice of 1)
- 2 garlic cloves, finely chopped
- 1⁄4 cup capers, drained and patted dry
- 1⁄2 cup dry white wine
- 1⁄4 cup flat leaf parsley, chopped
- 1⁄2 cup chicken broth
- 2 tablespoons butter, chilled and cut into small pieces
- 5 ounces Baby Spinach
- pepper, to taste
- Place flour on a plate. Beat eggs in shallow bowl; place 1 cup cheese on another plate.
- Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate.
- Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.
- In a large nonstick skillet, heat 2 tbsp EVOO, over medium heat. Add chicken and cook, turning once, until golden, 10 minutes. Transfer to a platter and keep warm. Add 1 tbsp EVOO, to the skillet. Add sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
- Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with the chicken.
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This is my DH's fav recipe hands down. He said he couldn't have made it in 30 minutes but he's not an organized cook. The kids loved it. I had it as left overs and it re-heated wonderfully. My DH said it was amazing brcause of the crust and if he ould rate it more then 5 stars he would. Thanks for the post and i can't wait to make it myself.
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<p>Hello everyone! My name is Lori Pedroncelli. I am from Ohio originally, but lived in New Mexico for 3 years, before moving back several years ago. <br /><br />Like everyone here, I LOVE to cook. I used to feel that I didn't have time, but now I am learning to make time. It's so important to me to sit down to dinner together as a family. My favorite part of the day. <br /><br />Since I started working from home four years ago, it really has assisted in my flexibility to prepare a healthy, delicious dinner every night. <br /><br />I feel like I still have alot I can learn, especially when it comes to baking. <br /><br />I was married in September, 2006 to my best friend, Estevan. My husband and I share a love of cooking together. I really enjoy planning out the week and deciding what we will try next, and it takes the panic out of what's for dinner? <br /><br />I also try to do OAMC (once a month cooking) method when I can. <br /><br />I love the food netork, and I really love Rachel Ray and her cookbooks. I have recently been cooking alot out of her big orange book. It is my newest favorite. I am abit of a cookbook collector, and recently purchased a larger bookcase to store all of them in my kitchen. However, I tend to rely on recipezaar first now when I am looking for something in particular. I love this site and it's community of users! <br /><br />In my free time, I enjoy scrapbooking and would love to devote more time to it as a hobby. It is a great creative release for me. Estevan and I love to travel as much as we can as well. We were blessed with our first son 2 years ago (Grayson), and are enjoying being parents. We also have 3 furry kids, Bailey, (german shepard/ blue heeler) and 2 bichons - Bella and Jack. <br /><br />We love to entertain and typically host Thanksgiving and Christmas at our house for family. I enjoy putting the menus together and my husband is a huge help in the preparation! Couldn't do it without him.</p>