Chicken Piccata Twist serves 2-4 time: 30 minutes
I modified a classic piccata recipe by adding breaded chicken instead of grilled, portobello mushrooms, beer instead of chicken broth and alfredo sauce.
Ingredients
6 small portobello mushrooms, stems removed and thickly sliced
4 frozen breaded chicken patties
1/2 of a shallot, chopped
1 cup Stella Artois or other lager
1/2 cup dry white wine
3 tablespoons capers (drained)
1 teaspoon crushed garlic
2 tablespoons flour
1 tablespoon butter
olive oil for saute
1/2 cup purchased alfredo sauce
zest & juice from 1/2 lemon
Linguine pasta (use 1/2 box for 2 servings, whole box for 4)
Directions
-Preheat oven and cook the chicken patties according to the package's instructions.
-Cook pasta according to the package's instructions.
-Heat olive oil in a deep frying pan or wide sauce pan. Add butter, shallot and garlic. Saute 3 minutes.
-Add flour, cook an additional 2 minutes.
-Whisk in white wine (don't worry, the clumps are normal). Let simmer for 1 minute, whisking constantly.
-Add the lager, capers, lemon zest and lemon juice. Let simmer for 5 minutes, stirring occasionally.
-Meanwhile heat olive oil in a frying pan. Add portobellos and saute until tender.
-The sauce should have a smooth, slightly thick texture at this point. Add the alfredo sauce to the lemon sauce.
-Remove cooked chicken from oven and carefully cut into bite-sized pieces.
-Add mushrooms & cut chicken pieces to sauce.
-Serve over pasta. Enjoy!