Chicken Picatta

• 2 Boneless, skinless chicken breasts
• 3 tbsp Lemon juice
• 3 tbsp Olive oil
• 1 tbsp Minced garlic
• 1 tsp Salt
• 1/4 tsp Black pepper
• 1/2 tsp Basil or oregano
• 2 cup Penne pasta
• 2 tbsp Butter
• 6 tbsp Lemon juice
• 1 tbsp Minced garlic
• 1/2 cup Half & half or heavy cream
• 2 tsp Basil
• 2 tbsp Capers
• 1/2 cup Parmesan cheese
• 1 Parmesan cheese
• 1/2 cup Reserve pasta water

1. Combine all chicken ingredients and marinade chicken overnight.
2. When ready grill chicken until done, slice into strips.
3. While chicken is grilling boil pasta.
4. Retain 1/2 cup of pasta water.
5. In a sauce pan melt butter and which garlic and lemon juice.
6. Add half & half (heavy cream) and whisk until hot.
7. Add salt & pepper to taste, parmesan cheese, basil, capers until cheese is melted.
8. Use pasta water to loosen sauce if necessary.
9. Toss pasta in sauce, add sliced chicken on top.
10. Sprinkle with extra Parmesan cheese if desired.

chicken breasts, lemon juice, olive oil, garlic, salt, black pepper, basil, penne pasta, butter, lemon juice, garlic, heavy cream, basil, capers, parmesan cheese, parmesan cheese, pasta water

Taken from cookpad.com/us/recipes/351721-chicken-picatta (may not work)