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Chicken Piccata Recipe CHICKEN PICCATA

4 boneless, skinless chicken breast halves

1 cup, plus 2 Tbsp flour

2 Tbsp. Watkins Chicken Seasoning

2 tsp. freshly-ground Watkins Royal Peppercorn Blend

1 tsp. freshly-ground Watkins Sea Salt

1 cup low-fat sour cream

cup Watkins Original Grapeseed Oil

1 tsp. Watkins Garlic Liquid Spice

3/4 cup low-fat chicken broth

3/4 cup white wine

1 Tbsp. fresh lemon juice

4 Tbsp. capers, drained

lb. angel-hair pasta

2 Tbsp. butter

Parmesan cheese

Combine 1 cup flour, Chicken Seasoning, pepper and salt; set aside. Pound chicken breasts to 1/4-inch thickness. Dip chicken in sour cream and then into flour mixture to coat; sprinkle with extra Chicken Seasoning, if desired.

Heat grapeseed oil and Garlic Liquid Spice in skillet. Add chicken and brown about 5 minutes per side, or until no longer pink in the middle. Remove chicken to a plate, cover with foil and keep warm.

In the same skillet, bring chicken broth, wine, lemon juice, and capers to a boil; reduce heat to medium and cook for 5 minutes. Mix 1 to 2 Tbsp flour with equal parts water and add to sauce for thickening. Allow sauce to thicken to desired consistency.

Cook pasta; toss with butter and Parmesan cheese. Serve chicken over pasta; pour sauce over all and serve immediately. Sprinkle additional cheese on top, if desired.

Makes 4 servings.

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Jacquelyn Cooper

Watkins Independent Associate #099046N

Watkins Online Catalog:  http://www.watkinsonline.com/jcooper

E-mail:  watkins@timelysuggestions.com

The statements made and opinions expressed on this web site are those of the Watkins Independent Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. Sponsoring or selling of Watkins products outside the United States or Canada is strictly prohibited.