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chicken picatta repola

(1 rating)
krepola avatar
Recipe by
kristen camp
@krepola
fort worth, TX

This is a family favorite. This recipe works well with whole wheat pasta or the multi color veggie pasta. you can also use a low fat butter alternative.

(1 rating)
yield 4 serving(s)
prep time 1 Hr
cook time 1 Hr

Ingredients For chicken picatta repola

  • PICATTA SAUCE
  • 1 stick
    butter
  • 2 c
    chicken stock
  • 1 c
    white wine
  • 1 Tbsp
    minced garlic
  • 1/2 c
    lemon juice
  • 2 pinch
    italian parsley
  • 3 Tbsp
    capers
  • 1 pkg
    pasta of choice
  • PARMESAN CRUSTED CHICKEN STRIPS
  • 1 lb
    chicken strips
  • 1 1/2 c
    parmesan cheese
  • 2 Tbsp
    olive oil
  • salt
  • pepper

How To Make chicken picatta repola

  • 1
    Wash chicken strips thoroughly. Put parmesan cheese and a couple of pinches of salt and pepper in a medium freezer bag. Put chicken strips in freezer bag with parmesan cheese. shake to coat.
  • 2
    In a frying pan sautee the chicken strips on medium heat to a golden brown.
  • 3
    In a sauce pan pour chicken stock, wine, and lemon juice. boil 1 minute. reduce heat to low and add 1 stick butter, capers and parsley.
  • 4
    Boil pasta according to package directions. TAke 1/2 cup starchy cooking water and add to picatta sauce to thicken.
  • 5
    Pour picatta sauce over pasta and serve with parmesan crusted chicken strips and parsley to garnish (if desired)
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