Jerry's Chicken Piccata
|2 sticks butter, melted|
|1 cup dry white wine|
|1 cup mushrooms, sliced|
|2 Tbsp garlic, minced|
|2 Tbsp capers|
|1 lemon, halved (juice half, use other half for garnish)|
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1½ lbs DLM Breaded Chicken Breast (available in Chef's Express)|
|Salt and pepper to taste|
|12 oz angel hair pasta, freshly cooked|
Preheat oven to 350°F. In a medium casserole dish, mix melted butter, wine, mushrooms, garlic, capers, and lemon juice. Place dish in oven and allow sauce to heat up.
Meanwhile, heat olive oil over medium-high heat in a sauté pan. Add chicken and cook until breading is golden colored, turning once. Add chicken to the casserole dish and cook in oven 30 to 35 minutes. Season to taste with salt and pepper.
Serve chicken over a bed of pasta. Top with capers and mushrooms and drizzle with sauce. Garnish with a lemon wedge.
Makes 4 servings