Sam's                                                   Chicken piccata

Ingredients

2 boneless’ skinless chicken breasts pounded about ¼ inch thin.

1 cup flour,seasoned with salt and pepper

2 tablespoons olive oil

½ cup white wine

Juice of 2-3 lemons, or ¼ cup

1 cup chicken stock

2 tablespoons capers

½ stick of butter

1 package of barilla spinach & ricotta tortellini or 2 portions of any kind of pasta you like

Recipe

Bring water to a boil. Pour olive oil in hot pan. Dredge chicken breasts in seasoned flour and fry in hot oil. Brown one side of breast & turn over to brown other side. Remove chicken from pan, add white wine &bring to a boil. Add lemon juice &chicken stock, return to a boil & add chicken back in, drop to a simmer & cook until chicken is done. Make sure your pasta is done before the chicken. Chicken should be cooked in about 5 minutes. You want to remove your chicken, keep it warm & reduce the sauce until it will just cling to the back of the spoon. Add capers. Add your butter in chunks & swirl the pan until its all melted and you have a nice sauce. Toss your pasta in this & remove to plate with spoon. Place the chicken on top of the of the pasta & pour the remaining sauce over top.

Why I chose chicken piccata

I chose chicken piccata because its my favorite food