Creamy Grilled Chicken Piccata

Classic piccata gets a twist with grilled chicken instead of breaded chicken.

Chicken piccata is classically made by dredging chicken and cooking it, then served with a sauce made of lemon, butter, caper, and white wine/stock. This version changes that slightly with grilling marinated chicken that has not been breaded. But don't worry, your carbs are in the form of pasta :) I enjoyed this recipe very much. I am digging lemon in pasta dishes and I crave it so much!

(Print)
What you need:
For the chicken:

• Juice of 1 lemon
• 3 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. dried basil or oregano
• 2 boneless, skinless chicken breasts

For the pasta:

• 2 cups uncooked penne pasta
• 2 Tbsp. butter
• Juice of 2 lemons
• 1 Tbsp. minced garlic
• 1/2 cup half and half
• 2 tsp. dried basil
• 2 Tbsp. capers
• 1/2 cup shredded Parmesan cheese

Directions:

1. For the chicken: Combine lemon juice, olive oil, garlic, salt, pepper, and basil in a small bowl.
2. Place chicken in a large zipper baggie and pour marinade over the top. Marinate for 2 hours up to overnight in the refrigerator.
3. Grill until done. Let rest and slice into strips.
4. For the past: While the chicken is grilling, cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
5. In a saucepan, melt butter over medium heat. Whisk in garlic and lemon juice.
6. Then pour in half and half. Whisk until hot. Salt and pepper to taste.
7. Then add Parmesan, basil, and capers. Heat until Parmesan melts.
8. Add sauce to pasta and toss to coat. If needed, loosen with reserved pasta water.
9. Serve topped with grilled chicken and more Parmesan, if desired.

Recipe from Plain Chicken

Another twist on a classic dish is this Chicken and Zucchini Alfredo - I love having zucchini with alfredo. Another chicken and lemon combination is this Greek Chicken Souvlaki with Lemon Rice recipe from Butter with a Side of Bread.

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