Chicken Piccata

Erin: The holidays are among us! Christmas time in DC has been absolutely beautiful. All the leaves have fallen from the trees and it is getting a bit colder, but I am loving it. This past weekend has been pretty lazy. Sam and I picked out a Christmas tree and spent Saturday evening decorating it and watching Christmas movies (Love Actually!).  When it came time for dinner, I found a chicken piccata recipe on Pintrest (!) and it was really yummy! Sam and Eric loved it but I thought it had a bit too much lemon, so next time I will probably cut it in half. Enjoy!

Chicken

Juice of 1 lemon

3 Tbsp olive oil

1 Tbsp minced garlic

1 tsp salt

1/4 tsp black pepper

1/2 tsp basil

2 boneless, skinless chicken breasts

Pasta

2 cups dried penne pasta

2 Tbsp butter

Juice of 2 lemons

1 Tbsp minced garlic

1/2 cup heavy cream

2 tsp dried basil

2 Tbps capers

1/2 cup grated parmesan cheese

Chicken

1. Combine first 6 ingredients and mix well.  

2. Place chicken in a ziplock bag and pour marinade over chicken. 

3. Marinate overnight in the refrigerator.  

4. When you are ready to start cooking, grill the chicken and then slice into strips to serve over pasta.

Pasta

1. While chicken is grilling,  cook pasta according to directions

2. In a medium sauce pan, melt butter over medium heat.  

3. Whisk in garlic and lemon juice.  

4. Pour in heavy cream and whisk until hot.  

5. Add some salt and pepper to taste. 

6. Add the parmesan cheese, basil and capers, and heat until cheese is melted. 

 7. Toss in pasta.