Chicken Piccata

2-3 tbs of butter
one spoon of flour
1/2 lb chicken breast, cut into thin strips
1 can artichoke hearts, drained and cut into quarters, not marinated
juice of 1/2 lemon
1 tsp. capers
1/4 cup white wine
1/8 tsp. white pepper
8-10 oz pasta, cooked
fresh dill

Directions

1. Mix Lemon Juice, wine, flour, and butter in pan, heat and stir until it stays together.
2. Add chicken, cook until mostly done, add artichokes (available in can at grocery store) and capers - when nearly done, add fresh dill, and pepper.
3. Add angel-hair pasta, and stir into the sauce.

Tweet

Copyright © 2003-2012 Stephanie Foster unless otherwise indicated