Friday, October 28, 2011

Piccata Style Chicken with Pesto Spaghetti Squash

Picctata is one of my favorite dishes. I love the crispiness of the thinly fried chicken (or fish) accompanied with the tangy lemony caper sauce. I found a recipe for Piccata Style Chicken roasted in the oven after browning in a pan then using the pan juices to create the sauce. I cooked these with bone-in chicken breasts instead of a half a chicken. And since I was switching things up I thought instead of my usual side dish of pesto pasta I used a roasted spaghetti squash with pesto. It was a fun twist on one of my favorite recipes.

Piccata Style Chicken
Adapted from Food and Wine Best of the Best Vol. 12

2 bone-in, with skin chicken breasts
Olive oil
Salt and pepper
1 lemon, sliced thinly
Juice of 1 lemon
1 tbsp. of butter
1/2 cup of dry white wine
t tbsp. capers

1) Preheat oven to 375 F
2) Heat an oven proof skillet or dutch oven, then add oil
3) Salt and pepper chicken breasts then add, skin side down, to heated oil and cook on both sides until crispy and brown

4) Place pan with chickens in oven and roast until cooked through
5) Remove chicken breasts and cover with foil
6) Heat pan on stove, adding sliced lemon until softened, about 1 minute

7) Add lemon juice and white wine, scraping the bits from the bottom of pan, add butter and reduce, then add capers
8) Pour sauce over chicken and enjoy!

Spaghetti Squash with Pesto
1 spaghetti squash
Olive oil
Salt and pepper
Pesto of choice

1) Heat oven to 400 F
2) Slice squash in half, remove seeds, and coat with olive oil, salt, and pepper

3) Place flesh side down and roast in oven until tender, about 35 minutes
4) With a fork, scrape the flesh of the squash. It will take the form of strands of pasta
5) Place in bowl and mix with pesto until combined

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