I love finding new recipes. I was looking for something to make dinner and couldn't think of anything, so I turned to the internet and found this dish.
My husband REALLY liked it, (honestly, so did I). It is another keeper recipe.
The blog I found it on adapted this recipe from the Pioneer Woman. I adapted it yet again.
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The marinated chicken. Can you see the basil and pepper??? Ohhhh... the goodness!
The "juice" is some of the marinade and water from the chicken.
The excess liquid does evaporate. |
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| See?? The extra liquid is gone. |
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The sauce was REALLY lemony and that is why I adapted the recipe.
It's not that I don't like lemon, but it totally took over the flavor of the sauce.
I also omitted the capers. I am not a fan of them. |
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| Here is the finished product. OMG!!! |
Creamy Grilled Chicken Piccata
inspired by The Pioneer Woman
Chicken
6 Tbsp lemon juice
6 Tbsp olive oil
2 Tbsp minced garlic
2 tsp salt
1/2 tsp black pepper
1 tsp basil
8 hand trimmed thin cut boneless, skinless chicken breasts
Pasta & Sauce
1 package penne pasta cooked
4 Tbsp butter
12 Tbsp lemon juice
1 Tbsp minced garlic
1 pint half and half (or heavy cream)
½ tsp nutmeg
4 tsp dried basil
2 Tbsp capers
2 cups grated fresh parmesan cheese
2 tsp chicken base
Chicken
Combine first 6 ingredients in Ziploc bag and mix well. Place chicken in
the bag with the marinade Marinate for a few hours in the refrigerator.
Start pasta about 5 minutes ahead of everything and cook
according to directions.
Cook chicken in a frying pan. Once chicken is done, remove chicken and let
rest. In same pan, melt butter over
medium heat. Whisk in chicken base, garlic and lemon juice. Pour in
half and half and nutmeg then whisk until hot. Add the parmesan cheese,
basil and capers, then heat until cheese is melted. Toss in pasta.
Slice chicken into strips and serve over pasta.
