Creamy Chicken Picatta




3 tbsp lemon juice
1 tbsp minced garlic
1 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
2 chicken breasts


2 cups dried penne
2 tbsp butter
6 tbsp lemon juice
1 tbsp minced garlic
1/2 cup heavy cream
2 tsp dried basil
2 tbsp capers
1/4 cup grated Romano cheese


Combine marinade ingredients in a ziplock bag and add chicken. Marinade overnight. Cook chicken until cooked through.

Boil water drizzled with oil and some salt. Cook according to directions on box. Save 1/2 cup of pasta water and drain the pasta.

Melt butter in a separate pan, then and add garlic and lemon juice. Add the heavy cream and stir with a whisk until hot, then add salt and pepper to taste. Stir in the cheese, dried basil and capers. Heat through and then check to make sure the sauce is not too thick. Add some of the pasta water if needed.

Toss the sauce with the pasta. Check seasoning, then serve the pasta in bowls and add the chicken on top. Sprinkle with cheese.

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