Chicken Piccata

Chicken Piccata Serves 4

This dish makes for a great main course.

Ingredients:

For the pasta:

1/2 package (250g) Spaghetti from Antico Morelli Pastificio

Cook in salted water (we recommend using 1TB (14g) of Riserva del Mare fine sea salt per 1 Quart (1 liter) of water) It should be as salty as the sea.

Method: cook for 6 minutes in heavily salted boiling water.

For the Chicken:

4 chicken breasts, pounded flat to 1/4 inch

3/4 cup (100g) flour

1/2 Tb Riserva del Mare fine sea salt

1/4 tsp black pepper

4 TB (60g) Olive Oil
Method: Mix the seasoning into the flour and dredge the chicken. Pan-fry the chicken cutlets on medium-high until golden brown on both sides. The internal temperature must reach 165F.

For the sauce:

1/2 cup (130mL) white wine

1 cup (260mL) chicken stock

2 TB (30g) capers, soaked for 20 minutes

1 TB (15g) lemon juice

2 TB (30g) Butter

tt Riserva del Mare fine sea salt

tt black pepper

Method: Reduce the wine to sec, add the chicken stock, and turn the heat to high to reduce in half. Reduce heat, add in the butter, and stir until thick. Finish with lemon juice, capers, salt, and pepper.

To Finish:

2 TB (30g) D.O.P. Chianti Classico Extra Virgin Olive Oil from Dievole