This classic Italian Dish is fantastic not just because it tastes great, but because it makes cooking perfect chicken easy. The boneless and skinless chicken breasts are sliced nearly in half and flattened before cooking. It’s served with delicious Rice Confetti in the Gallery at Snyder/Phillips Halls and is just one of the reasons why it’s great to Eat at State. Serves 6 people.
Chicken Breasts
Ingredients
3 Tablespoons All-purpose Flour
6 Boneless and Skinless Chicken Breasts, 4 oz each
3/4 Cup White Wine
2 Lemons
3/4 Cup Capers
1/4 Cup Fresh Parsley
3 Tablespoons Butter
6 Cups Rice Confetti (recipe below)
Directions
Cut the chicken breast in half. Cover the chicken breast with plastic and lightly pound until flat. Season flour with salt and black pepper and dredge the flattened chicken in the flour. Add olive oil to a hot pan and when it is hot add chicken to the pan, searing both sides to golden brown. Deglaze the pan by adding the wine, and reduce to half. Add lemon juice, capers, parsley and butter. Serve chicken and pan sauce over rice in a bowl.
Rice Confetti
Ingredients
9 oz Rice
1 Teaspoon Mushroom Base
3 Cups Water
3 oz Peas and Carrots
1 1/2 oz Mushrooms
1 3/8 Teaspoons Fresh Red Peppers Diced
Directions
Cook rice in water and mushroom base. Add peas and carrots, mushrooms and red pepper. Mix well.
