Chicken or Veal Piccata - Everyday Food with Sarah Carey скачать в хорошем качестве

Chicken or Veal Piccata - Everyday Food with Sarah Carey

This may be a little presumptuous of me, but I predict this will be your new favorite meal. I know it's mine! Chicken or veal piccata served over pasta with fresh spinach—it's just the kind of thing I would order at an Italian restaurant. But it's so easy to make at home (and easy on the wallet, too). Sarah's Tip of the Day: The cutlets cook in the time it takes to boil pasta. So once you get your linguine into boiling water, coat chicken or veal cutlets in flour and saute them in olive oil. Then make a simple pan sauce with white wine, lemon juice, butter, and capers. Throw some spinach into the pasta water, and drain it. Serve the pasta with the cutlets on top, so everything is coated with the rich, tangy sauce. Buon appetito! Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt --------------------------------------------------------------- Prep Time: 35 minutes Total Time: 35 minutes Serves 4 Ingredients; Coarse salt and ground pepper 1/2 cup all-purpose flour 1 1/2 pounds chicken cutlets 2 tablespoons olive oil 8 ounces linguine 3 packed cups loose baby spinach (about 5 ounces), torn into pieces 3 tablespoons butter 3/4 cup dry white wine 2 tablespoons fresh lemon juice 2 tablespoons capers, rinsed and drained Directions: Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook until lightly browned and opaque throughout, 1 to 2 minutes per side. Transfer to a plate; cover with foil to keep warm. Repeat with remaining tablespoon oil and chicken (reserve skillet for sauce). Meanwhile, cook linguine in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add spinach, and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm. Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat; swirl in 2 remaining tablespoons butter until melted. (For a smoother sauce, strain through a fine-mesh sieve, if desired.) Add capers, and season with salt and pepper. Divide chicken and linguine among four serving plates; top chicken with sauce. Cook's Note: Capers are often packed in brine. Rinse them in water before adding to a recipe to keep saltiness in check. --------------------------------------------------------------- Get the Full Recipe: http://full.sc/YROff9 Nutritional Info: per serv (makes 4): 639 cal; 18 g fat; 47 g protein; 42 g carb; 3 g fiber More Pasta Recipes: http://full.sc/PeV7er --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food:   / everydayfood   Follow Everyday Food:   / everydayfood   Everyday Food Pinterest:   / everydayfood   Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. [Repeat Video Title]    / everydayfoodvideos