Barefoot Contessa’s Chicken Piccata with Pappardelle Pasta, Parsley Butter (for 1)


Ina Garten’s classic Chicken Piccata features boneless thin chicken breast cutlets (tenderized with a mallet), coated in flour, dipped in egg wash, and dredged in a mixture of Panko bread crumbs and Parmesan, then browned in a skillet.  Served with a pan sauce of butter, lemon juice, capers, and white wine along with a side of pappardelle pasta (wide, light egg noodles) dotted with parsley butter.  Garnished with herb-roasted cremini mushrooms. 


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