YieldsMakes 4 servings
AuthorCarole Latimer,
This easy piccata recipe is designed for campouts, making it easy to prepare a favorite meal in the great outdoors. However, this simple dinner tastes just as good when enjoyed in the comfort of your own home.

How to Make It

Step 1
1

At home: Slice chicken breast halves across grain into 1/2-inch-thick strips and mix with paprika. Seal in a plastic freezer bag and chill up to 1 day or freeze up to 1 month.

Step 2
2

Mix lemon juice with wine, chicken broth, capers, and cornstarch. Pour sauce into a small unbreakable container and seal. Chill up to 3 days.

Step 3
3

Transport chicken and sauce in an insulated chest.

Step 4
4

In camp: Cook pasta, uncovered, in about 4 quarts boiling water until tender to bite, about 7 minutes.

Step 5
5

Meanwhile, combine oil and butter in a 9- to 10-inch nonstick frying pan over high heat. When hot, add about half the chilled (thawed) chicken strips and stir-fry until pieces are slightly browned and still faintly pink in the center (cut to test), 2 to 3 minutes. With a slotted spoon, transfer cooked chicken to a bowl. Repeat to cook remaining chicken, then return cooked chicken to pan.

Step 6
6

Shake sauce to mix and pour it into the pan with the chicken. Stir until sauce boils rapidly.

Step 7
7

Drain pasta and serve topped with chicken and sauce. Season to taste with salt and pepper.

Ingredients

 1 1/4 pounds boneless, skinless chicken breast halves
 1/2 teaspoon paprika
 2 tablespoons lemon juice
 1 cup dry white wine
 1 cup reduced-sodium chicken broth or water
 3 tablespoons drained capers
 2 tablespoons cornstarch
 10 ounce dried fettuccine, linguine, or spaghetti
 1 1/2 teaspoons olive oil
 1 1/2 teaspoons butter or margarine
  Salt and pepper

Directions

Step 1
1

At home: Slice chicken breast halves across grain into 1/2-inch-thick strips and mix with paprika. Seal in a plastic freezer bag and chill up to 1 day or freeze up to 1 month.

Step 2
2

Mix lemon juice with wine, chicken broth, capers, and cornstarch. Pour sauce into a small unbreakable container and seal. Chill up to 3 days.

Step 3
3

Transport chicken and sauce in an insulated chest.

Step 4
4

In camp: Cook pasta, uncovered, in about 4 quarts boiling water until tender to bite, about 7 minutes.

Step 5
5

Meanwhile, combine oil and butter in a 9- to 10-inch nonstick frying pan over high heat. When hot, add about half the chilled (thawed) chicken strips and stir-fry until pieces are slightly browned and still faintly pink in the center (cut to test), 2 to 3 minutes. With a slotted spoon, transfer cooked chicken to a bowl. Repeat to cook remaining chicken, then return cooked chicken to pan.

Step 6
6

Shake sauce to mix and pour it into the pan with the chicken. Stir until sauce boils rapidly.

Step 7
7

Drain pasta and serve topped with chicken and sauce. Season to taste with salt and pepper.

Chicken Piccata
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Юридические услуги Киев