Friday, November 9, 2012

Creamy Grilled Chicken Piccata

I'm back!  Wow, a lot has changed since my last post.  The biggest thing is that Hunter Edwin Tutterrow was born on June 12th!  He has been such a blessing to our lives these past four months.

My blog has always had a personal touch to it, but it is going to increase.  I want to document, for my own sake, this ever changing little boy!  So if you are here just for the recipes, feel free to scroll on down.

Hunter weighed 7lbs 11 oz and was 21 inches long.  At four months, he is 17  lbs. 3 oz. and 26 1/2 inches long!  He is absolutely precious in our eyes.  We love every minute with him!  I get to spend a lot of time with this growing boy as I have decided to stay home as my full time job.  I will still be doing PRN (as needed) work in my field of Physical Therapy occasionally.

Here is a look at my growing angel!

Creamy Grilled Chicken Piccata
Source:  Modified from the Plain Chicken blog



  • Juice of 1 lemon
  • 3 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. basil
  • 2 chicken breasts
  • 2 cups of penne pasta (I used GF macaroni  noodles)
  • 2 Tbsp. butter
  • Juice of 2 lemons
  • 1 Tbsp. minced garlic
  • 1/2 cup of half and half or heavy cream
  • 2 tsp. dried basil
  • 2 Tbsp. capers (I omitted because my picky husband doesn't like them:))
  • 1/2 cup of grated Parmesan cheese

Combine the first 6 ingredients.  Place in a ziplock bag with the chicken and marinate all day or overnight.  When you are ready to prepare dinner, grill chicken until cooked.

While the chicken is grilling prepare the pasta.  Cook the pasta according to the package directions.  Melt butter over medium heat in the same pan you cooked the pasta.  Whisk in garlic and lemon juice.  Pour in half and half or cream and cook until hot.  Add some salt and pepper to taste. Next, add the cheese, basil, and capers.  Heat until cheese is melted.  

Toss in pasta and top with grilled chicken and Parmesan.  Enjoy!