Chicken Piccata
How to Make It
Step 1
1
At home: Slice chicken breast halves across grain into 1/2-inch-thick strips and mix with paprika. Seal in a plastic freezer bag and chill up to 1 day or freeze up to 1 month.
Step 2
2
Mix lemon juice with wine, chicken broth, capers, and cornstarch. Pour sauce into a small unbreakable container and seal. Chill up to 3 days.
Step 3
3
Transport chicken and sauce in an insulated chest.
Step 4
4
In camp: Cook pasta, uncovered, in about 4 quarts boiling water until tender to bite, about 7 minutes.
Step 5
5
Meanwhile, combine oil and butter in a 9- to 10-inch nonstick frying pan over high heat. When hot, add about half the chilled (thawed) chicken strips and stir-fry until pieces are slightly browned and still faintly pink in the center (cut to test), 2 to 3 minutes. With a slotted spoon, transfer cooked chicken to a bowl. Repeat to cook remaining chicken, then return cooked chicken to pan.
Step 6
6
Shake sauce to mix and pour it into the pan with the chicken. Stir until sauce boils rapidly.
Step 7
7
Drain pasta and serve topped with chicken and sauce. Season to taste with salt and pepper.
Ingredients
1 1/4 pounds boneless, skinless chicken breast halves
1/2 teaspoon paprika
2 tablespoons lemon juice
1 cup dry white wine
1 cup reduced-sodium chicken broth or water
3 tablespoons drained capers
2 tablespoons cornstarch
10 ounce dried fettuccine, linguine, or spaghetti
1 1/2 teaspoons olive oil
1 1/2 teaspoons butter or margarine
Salt and pepper
Directions
Step 1
1
At home: Slice chicken breast halves across grain into 1/2-inch-thick strips and mix with paprika. Seal in a plastic freezer bag and chill up to 1 day or freeze up to 1 month.
Step 2
2
Mix lemon juice with wine, chicken broth, capers, and cornstarch. Pour sauce into a small unbreakable container and seal. Chill up to 3 days.
Step 3
3
Transport chicken and sauce in an insulated chest.
Step 4
4
In camp: Cook pasta, uncovered, in about 4 quarts boiling water until tender to bite, about 7 minutes.
Step 5
5
Meanwhile, combine oil and butter in a 9- to 10-inch nonstick frying pan over high heat. When hot, add about half the chilled (thawed) chicken strips and stir-fry until pieces are slightly browned and still faintly pink in the center (cut to test), 2 to 3 minutes. With a slotted spoon, transfer cooked chicken to a bowl. Repeat to cook remaining chicken, then return cooked chicken to pan.
Step 6
6
Shake sauce to mix and pour it into the pan with the chicken. Stir until sauce boils rapidly.
Step 7
7
Drain pasta and serve topped with chicken and sauce. Season to taste with salt and pepper.
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