-Golden, tender pieces of organic chicken breast, light Italian piccata sauce, served into halves of roasted spaghetti squash, topped with capers, cheese, parsley and slices of organic lemon...what else would you need for a wonderful dinner for family or guest?
-Salad and wine?
-Ok!
A. Ingredients:
> 
-Salad and wine?
-Ok!
Pollo-piccata piatto di contorno di zucca (Italian)
Preheat oven to 375F (190C)
A. Ingredients:
2 small/medium sized organic spaghetti squash – cut in half and seeds removed
3 Tbs. (45 ml) olive oil
2 skinless boneless organic chicken breasts, cut into cubes
½ cup (100 g) all purpose (gluten-free) flourpinch or two of black pepper
B. Sauce:
4 tbs. (60 g) (dairy-free) organic butter
1 organic shallot, finely diced
2 minced garlic cloves
pinch or two black pepper
¾ cup (180 ml) each: chardonnay (or dry white wine) and chicken stock
2 Tbs. (30 ml) organic lemon juice
4 Tbs. (60 g) capers, drained
3 Tbs. (45 g) roughly chopped parsley or 3 tsp. (15 g) dried parsley
garnish: sliced organic lemons, grated Parmesan cheese or dairy-free hard cheese, parsley
3 Tbs. (45 ml) olive oil
2 skinless boneless organic chicken breasts, cut into cubes
½ cup (100 g) all purpose (gluten-free) flourpinch or two of black pepper
B. Sauce:
4 tbs. (60 g) (dairy-free) organic butter
1 organic shallot, finely diced
2 minced garlic cloves
pinch or two black pepper
¾ cup (180 ml) each: chardonnay (or dry white wine) and chicken stock
2 Tbs. (30 ml) organic lemon juice
4 Tbs. (60 g) capers, drained
3 Tbs. (45 g) roughly chopped parsley or 3 tsp. (15 g) dried parsley
garnish: sliced organic lemons, grated Parmesan cheese or dairy-free hard cheese, parsley
I. Squash Zucca:
1. Place parchment paper on a baking sheet.
2. Drizzle 1 Tbs. (15 ml) oil to the insides of the spaghetti squash.
3. Season lightly with black pepper.
4. Place them on the baking sheet, cut side down.
5. Roast until easily pierced with a fork, about 45 minutes.
6. Set aside to cool.
7. Use a folk to scarp strands from the skin of the squash. Set aside.
II. Chicken Pollo:
1. Add cubes chicken, flour, and pepper to a plastic bag or mixing bowl.
2. Shake or toss to coat.
3. Heat over medium heat, 2 Tbs. (30 ml) oil to a skillet.
4. Shake off excess flour from the chicken and sauté the chicken.
(a) Do not crowd the pan. Add more oil to each batch of chicken.
5. Cook, stirring, until browned and cooked throughout, about 5-8 minutes.
6. Remove the chicken to a plate and set aside.
III. Sauce Sugo:
1. Place the same skillet on the stove.
2. Reduce the heat to medium.
3. Melt 1 Tbs. (15 g) of butter.
4. Add the shallot and sauté until softened and light golden color, about 30 seconds-a minute.
5. Add the garlic and pepper. Cook about 30 seconds.
6. Add the wine, increase the heat to medium high, cook until reduced by about half, scraping up the browned bits from the bottom of the pan, about 4-5 minutes.
7. Add the chicken stock and lemon juice. Cook until reduced any about half, 4-5 minutes.
8. Remove the skillet from the heat and whisk in 3 Tbs. (45 g) of butter, capers, and parsley, cook about 1 minute.
IV. Serve the dish Service il piatto:
1. Add the cooked chicken to the skillet. Toss.
2. Divide chicken evenly among the spaghetti squash.
3. Everly divide piccata sauce over the chicken.
4. Garnish with cheese, lemon slices and parsley.
Gustare!
Enjoy, Savor!
> 
