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Creamy Grilled Chicken Picatta By Ree Drummond


Juice of 1 lemon (3 TBS)
3 TBS olive oil
1 TBS minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 oregano or basil
2 boneless, skinless chicken breast

2 cups dried penne pasta
2 TBS butter
6 TBS lemon juice (about 2 lemons)
1 TBS minced garlic
1/3 cup half and half (or heavy cream)
2 tsp basil
2 TBS capers
1/2 cup parmesan cheese


Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready grill until done, Allow to rest for a few minutes than slice into strips.

While chicken is grilling. Cook pasta according to package directions. Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour half and half and whisk until hot. Add some salt and pepper to taste, Add the parmesan cheese. basil and capers and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta

Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan
Dinner; chicken