Fish or Chicken Piccata

When we're lucky my fisherman husband brings home fresh fish. I was getting tired of eating it the same old way... fried, fried, fried... Am I crazy for complaining about fresh fried fish!? So I decided to go for an Italian spin on things.

This piccata sauce is so rich, creamy, and citrusy it compliments both chicken and fish beautifully. Drinking white wine while cooking is also a good time!

Ingredients

Pasta of your choice (spaghetti, angel hair, fettucine, linguine, bowtie... you get the gist...)

Choice of Chicken thighs or white fish ( about 2 pounds of meat)

Sauce

1 cup Whipping Cream (to make a lighter version use half and half instead)

2 Tablespoons capers

Juice from 1/2 a lemon

1/2 stick butter

1 entire head of garlic, chopped (yes head not clove!)

1 cup White Wine of your choice, I like Chardonnay

Fresh or dried parsley to garnish

For meat Coating

Olive oil/oil of your choice

Flour

Salt/pepper

Directions

1. Boil pasta until slightly al dente (just a tad firm) as it  will cook more with the sauce.
2. Heat up a large pan and coat the bottom with a drizzle of olive oil.
3. Meanwhile take your cut up meat and dip it into a mixture of flour, salt, and pepper.
4. When the oil is heated, cook your meat until it has a little golden brown crisp on it. You get a crisp  coating my going medium high on the heat and by only flipping the meat once so it can brown.
5. Remove the fish or chicken from the pan and add the half stick butter, garlic, and capers into the pan and cook for 2 minutes.
6. Add in 1 cup white wine, 1 cup heavy cream, and lemon juice then heat until hot and bubbly. It will start to thicken into a creamy sauce. Add in salt and pepper to your liking.
7. Add your pasta into the pan and cook for a few minutes so it can soak up some sauce.
8. Finally top with your fish or chicken and sprinkle fresh or dried parsley before serving.
9. Enjoy your pasta dish with a side of white wine! Buon Appetito!