Piccata Recipe
chicken breast, crispy skin, spaghetti, parsley, lemon-caper sauce
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Ingredients
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Chicken
Spaghetti
Lemon-Caper Sauce
Method
Prepare the Chicken
- 1
Season the Chicken
Season both sides of the chicken breasts with salt and black pepper.
- 2
Dredge in Flour
Coat each chicken breast lightly in all-purpose flour, shaking off any excess flour.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Cook the Spaghetti
- 4
Boil Water
In a large pot, bring water to a rolling boil and add 1 tablespoon of salt.
- 5
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente. Drain and set aside.
Make the Lemon-Caper Sauce
- 6
Prepare the Sauce
In the same skillet used for the chicken, add the chicken broth, lemon juice, and capers. Stir to combine and bring to a simmer.
- 7
Finish the Sauce
Cook for about 3-5 minutes until slightly thickened. Stir in the chopped parsley and remove from heat.
Serve the Dish
- 8
Combine and Serve
Place a serving of spaghetti on each plate, top with a chicken breast, and spoon the lemon-caper sauce over the top. Garnish with additional parsley if desired.
