Chicken Piccata on Yellow Soybean Pasta
Ingredients
Scale
- 1 box of 7 Grains Organic Yellow Soybean Protein Pasta, cooked according to package direction
- 4 large boneless chicken breasts, butterflied and cut
- 3 tbsp salted butter
- 3 tbsp olive oil
- juice of 2 lemons
- 1/4 – 1/2 cup capers (depends on how much you like them)
- 2–4 tbsp flour for dredging chicken
- 1 1/2 cup chicken stock (or 1 chicken cube dissolved in 1 1/2 cup water)
- salt and pepper to taste
- chopped parsley and grated parmesan cheese for garnish
Instructions
- Season both sides of chicken breast with salt and pepper.
- Put flour on a plate and dredge each side of chicken breast lightly, shake off excess.
- Heat butter and olive oil in a pan.
- Fry the chicken breast until golden brown, around 3-4 minutes each side. Put it on a plate and set aside.
- In the same pan, add chicken stock, lemon juice, and capers. Whisk to scrape off the bits and let it dissolve into the sauce. bring to a boil and simmer for 2 minutes.
- Put the chicken back in the pan and simmer for another two minutes.
- Sprinkle with chopped parsley.
- To Serve: Put cooked Organic Yellow Soybean Protein Pasta in a plate. Top with 1-2 pieces chicken and then a few tbsp of sauce. Sprinkle with grated parmesan cheese and more parsley.