Lime Chicken Picatta

Creamy lime sauce with tart capers over bow tie pasta with lightly breaded chicken...

This dish will impress!

This exquisite dish is one of the first meals I learned to cook as an adult.  I simplified it a bit and changed the normal "Lemon Picatta" into Lime Picatta.  I did not have any white wine, so I omitted that too. Made this with cute little farfalle or bow tie pasta. I also had a vegetarian dining with us, so I added sliced yellow squash.

Ingredients:

1 pound uncooked bow tie/farfalle pasta

3 chicken breasts, boneless, skinless

5 limes

3 sticks of salted butter

1 cup flour

2 eggs

1/2 milk

1 yellow zucchini squash, washed, halved and thinly sliced.

1/3 cup capers (1 jar, drained)

Salt and pepper

Directions:

1. Start boiling water for pasta.

2. Trim fat off of chicken breasts and slice into 1/2 inch thick medallions.

3. In a pie pan or bowl, whisk together 2 eggs and 1/2 cup of milk. Add a couple dashes of pepper and 1/4 teaspoon of salt.

4. In a pie pan or bowl place 1 cup of flour.

5. Melt 2 sticks of butter in a pan on low heat. 

6. Dredge sliced chicken through egg mixture then roll in the flour.

7. Place chicken in the frying pan.

8. Once water boils, add pasta and cook until al dente and drain.

9. Cook chicken on both sides until golden and no longer pink in the center.  

10. Remove chicken and set on a plate.

11. Slice limes and squeeze the juice into frying pan.

12. Add 3rd stick of butter and sliced squash.

12. Sprinkle 1/4 cup of flour over squash in frying pan.

13. Once squash is cooked through, add capers.

14. Stir butter sauce to release all drippings from bottom of the pan and salt to taste.

15. Pour lime butter sauce over cooked bow tie pasta.  Top with chicken.