Creamy Grilled Chicken Picatta
So, I had a night off from rehearsal on Tuesday night, and decided to make this for dinner. So, I made the marinade, put it on the chicken, and put it in the fridge. The recipe says marinate overnight, but I wanted to eat it for dinner, so my plan was about two hours. However, it turned in to overnight because I got distracted watching Guardians of the Galaxy 2 and then when it was over it was past 11.
But then, I also forgot about it the next day. I got home from rehearsal at 10:30 and remembered the chicken was in the fridge. I googled how long chicken can marinate, and it said 1, 2 days max. So I figured this was a use it or lose it situation.
And that’s how I ended up making this recipe at 11 at night.
Basically, I pan seared the chicken (because I don’t have a grill) and made the pasta. It was all easy enough. When I made the sauce, first, I had to use mozzarella instead of parmesan because when I grabbed the cheese I had in the fridge, it had gone moldy. So I had to use my roommates cheese instead. When I tested the sauce for taste/consistency, I didn’t know if I liked it. It was very lemon-y, and I think I was expecting something cheesier/creamier. But, when I put it with the pasta, I really liked it. I cut the pasta into strips and put it on top.
Overall, not a typical late night snack, but a good one nevertheless!
I will say-it is best fresh. It re-heats alright, but it’s not quite as good as when you first make it.