“keep calm and eat spaghetti”
I was at Aleksandra’s house the other day and she was making chicken piccata. It looked and tasted delicious, and now that is all I’ve been thinking about. So, that is what I am about to make. I found a few recipes for it and she gave me hers, and they all said to use boneless chicken cutlets. I like using bone in chicken thighs, which I use for most of my recipes; they are so much tastier. It also makes a lot so I had to tweak it and make it in the oven verses on top of the stove.
- 1 pound of quinoa spaghetti , or your favorite pasta
- 8 chicken thighs , bone in
- 1 cup of flour
- salt and pepper to taste
- 4 cloves of garlic , minced
- 6 tablespoons of butter
- 1 1/2 cups of broth
- 1 cup of white wine
- 1 cup of heavy cream
- juice from one lemon
- capers (optional)
- garnish with fresh parsley
Put flour in a bowl and season with salt and pepper, dredge chicken in flour.
Melt half of the butter in a large skillet on medium high. Add chicken and cook flipping a few times until it’s it almost done, remove and put into a baking dish. I continued cooking in oven on 350° .
Melt remaining butter with the garlic , and cook stirring frequently. Stir in broth, wine, and lemon juice. Continuing stirring , gradually whisk in heavy cream until slightly thickened, season with salt and pepper. If you are adding capers this would be the time to put them in.
While the chicken is in the oven make your spaghetti. Serve the chicken over the pasta and pour the cream sauce over them, garnish with parsley.