Chicken Piccata w/Pasta
Prep Time: 15 minutes
Cook Time: 20 minutes

2-4 Each boneless chicken breast
2 TBSP grated Parmesan cheese
1/3 Cup all-purpose flour
Salt and Pepper
4 TBSP olive oil(EVOO)
4 TBSP butter
1-1 1/2 Cups dry white wine
3 TBSP fresh lemon juice
1 Cup sliced mushrooms, or 1/4 Cup capers
1/4-1/2 Cup fresh chopped parsley
4 Cups cooked pasta(your favorite type)

Cut chicken breast in half lengthwise, so you have two pieces of chicken out of one breast. If pieces are still thick after cutting in half, place between two pieces of plastic wrap and using a meat mallet pound until about a 1/4 inch thick.

Combine flour, salt and pepper, and Parmesan cheese. Rinse chicken breast in water and dredge in flour mixture until well coated.

In a large pot of lightly salted boiling water, cook your favorite type of pasta according to the directions on the box. I prefer using egg noodles for this dish, but any pasta will do.

Heat EVOO and two TBSP butter in large frypan over medium-high heat. Without crowding pan cook chicken breast pieces until browned on each side, about 3 minutes per side. Remove to another plate until all chicken has been cooked and keep warm in the oven while making the sauce.

Add white wine, lemon juice, and sliced mushrooms to the pan. Use a spatula to scrape the brown bits off the sides of the pan. Reduce sauce by half. Whisk in two remaining TBSP of butter.

Place one cup of cooked pasta on a plate. Place two pieces of chicken breast on top of the pasta and top with the white wine sauce. Top with the fresh chopped parsley and serve. Wine Pairing: Chardonnay, Gewurztraminer, Sauvignon Blanc, or Zinfandel. Beer Pairing: Pale Ale or Pilsner.