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Mama Capri Chicken Piccata
4 boneless skinless chicken breasts, halved
4 tbsp of Zarda Poultry Rub
2 tbsp of butter
2 tbsp of olive oil, divided
1/2 c. of vermouth
2 tbsp of lemon juice
1 tbsp of capers
1 cup of Mama Capri Caramelized Onion & Kale Pasta Sauce
5 oz of your favorite pasta, cooked
Place one chicken breast between 2 pieces of plastic wrap at least double the size of the chicken breast. Using a wooden mallet, pound the breast to approximately 1/2" to 3/4" thick. Repeat with the remaining breasts. Sprinkle both sides of each chicken breast with 1/2 tbsp Zarda Poultry Rub. Heat oil in a large skillet on medium heat, add two chicken breasts and cook 4-6 minutes on each side until brown on all sides. Remove chicken from the skillet, keep warm. Add the remaining 1 Tbsp olive oil and cook the remaining 2 chicken breasts. Add Mama Capri Caramelized Onion & Kale Pasta Sauce and vermouth into skillet. Cook on high heat and boil until reduced by half, scraping up any brown bits. Remove from heat, add the capers, lemon juice and butter. Mix together. Put pasta on a plate, top with chicken, and pour sauce over top. Yield: serves 4
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