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Chicken Piccata

Source of Recipe


Carole Latimer



List of Ingredients



• 1¼ pounds boneless, skinless chicken breast halves
  
• ½ tsp paprika
  
• 2 Tbsp lemon juice
  
• 1 cup dry white wine
  
• 1 cup reduced-sodium chicken broth or water
  
• 3 Tbsp drained capers
  
• 2 Tbsp cornstarch
  
• 10 ounces dried fettuccine, linguine, or spaghetti
  
• 1½ tsp olive oil
  
• 1½ tsp butter or margarine
  
• Salt and pepper
  






Instructions



1. At home:
   Slice chicken breast halves across grain into ½-inch-thick strips and mix with paprika. Seal in a plastic freezer bag and chill up to one day, or freeze up to one month. Mix lemon juice with wine, chicken broth, capers and cornstarch. Pour sauce into a small, unbreakable container and seal. Chill up to 3 days.
   
   
2. Transport chicken and sauce in an insulated chest.
   
   
3. In camp:
   Cook pasta, uncovered, in about 4 quarts boiling water until tender to bite, about 7 minutes.
   
   
4. Meanwhile, combine oil and butter in a 9- to 10-inch nonstick frying pan over high heat. When hot, add about half of the chilled (thawed) chicken strips, and stir-fry until pieces are slightly browned and still faintly pink in the center (cut to test), 2 to 3 minutes. With a slotted spoon, transfer cooked chicken to a bowl. Repeat to cook remaining chicken, then return cooked chicken to pan.
   
   
5. Shake sauce to mix, and pour it into the pan with the chicken. Stir until sauce boils rapidly. Drain pasta and serve topped with chicken and sauce. Season to taste with salt and pepper.
   
   Makes 4 servings.