Lemon Picatta Skillet

Hey, wanna taste test a new recipe for me? Cool. Here’s the recipe, I made up with what I had on hand, and it’s rich and creamy and full of layers of flavor.

Lemon Picatta Skillet

4 chicken cutlets

2 tbsp. olive oil

1/3 cup Parmesan cheese, plus 1 cup for sauce

Kosher salt

Badia Complete Seasoning

1 lb. favorite pasta, cooked

2 cups chicken broth

1 lemon sliced thin

1/2 cup heavy cream

2 tbsp. capers

1 tbsp. cornstarch, plus 1 tbsp. water

In a large skillet, over medium high heat, place the oil. Then add the chicken cutlets, and season the right side up with a sprinkle of Badia complete seasoning, pinch of kosher salt and 1 tbsp. or a little more of Parmesan cheese. Brown on one side, 3-4 minutes. Then carefully flip to the seasoned side and brown, 2-3 minutes more. Gently remove the chicken to a cutting board.

Now, to your hot skillet, add the broth, and sliced lemon. Simmer on medium heat for 5-6 minutes. Then add the cream and bring to a simmer. Thicken with a cornstarch slurry, adding the water and cornstarch mixture to the simmering sauce, stirring as you go. Then add the capers, and pasta. Add about 1 more cup of Parmesan cheese. Stir to combine, and slice the chicken. Add the sliced chicken to the pasta and sauce and serve warm.

Happy Dinner time! XO

Fresh basil for garnish