Lemony Chicken Piccata

Serves: 4

Prep Time: 5 minutes

Cook Time:  30 minutes

Ingredients:
  • 2 boneless, skinless chicken breasts, 1 inch thick or 4 chicken breast cutlets

  • 1/2 cup Wondra flour or AP flour
  • 4 cloves garlic, peeled and minced
  • 1/3 cup dry white wine
  • 1 tablespoon capers, drained and roughly chopped
  • 1/2 cup chicken stock or water
  • 4 tablespoons unsalted butter, cubed
  • juice from 1 lemon
  • 1 pound angel hair pasta
  • 1/4 cup fresh Italian parsley, chopped plus extra for garnishing
  • olive oil, as needed
  • kosher salt, to taste
  • lemon wedges, for garnishing
      Procedure:
      1. Bring a large pot of water to a boil.
      2. Cut chicken breasts in half crosswise and place in a zip top bag or between parchment paper. Gently pound to an even thickness of 1/4 inch. *skip this step if you are using chicken breast cutlets*
      3. In a zip top bag or a large plate add the Wondra or AP flour and a generous pinch of kosher salt, mix to combine. Dredge the chicken pieces in the flour to coat both sides.  Shake of the excess flour and set aside.
      4. In a large sauté pan on medium heat, add enough olive oil to cover the bottom of the pan. Once the oil is hot add the chicken, taking care to not overcrowd the pan. Cook until golden brown on both sides, about 2 minutes per side. Remove from pan.
      5. Add about 1 tablespoon of olive oil to sauté pan if needed. Add garlic and cook, stirring frequently, for approximately 1 minute until the garlic is aromatic and just beginning to turn brown around the edges.
      6. Deglaze the pan with the white wine. Add the capers. Scrape the bottom of the pan to make sure you get all of the browned bits (the fond) off of the bottom. Cook until the wine is reduced by 2/3, approximately 3 minutes.
      7. Add the chicken broth or water.
      8. Salt the large pot of boiling water and begin cooking your pasta to al dente, about 5 minutes.
      9. Swirl the butter into the sauté pan with the capers, once cube at a time to create an emulsification. Gently nestle the chicken into the sauce and cook until the chicken is done, about 3 to 5 minutes. Stir in the juice from 1/2 of one lemon. Taste the sauce and season as needed with salt and more lemon juice, if desired.
      10. Toss cooked pasta with a little bit of olive oil, salt, juice from the remaining 1/2 of one lemon and most of the parsley.
      11. Serve the chicken next to or on top of the pasta; garnish with a little chopped parsley and lemon wedges.


         
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