Chicken Picatta Recipe
Chicken breast, roasted tomato, lemon caper wine sauce, fresh made tagliatelle pasta
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Ingredients
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Chicken
Sauce
Pasta
Roasted Tomatoes
Method
Roasted Tomatoes
- 1
Prepare the Roasted Tomatoes
Preheat the oven to 400°F (200°C). In a bowl, toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are blistered and soft.
Pasta
- 2
Make the Fresh Tagliatelle
On a clean surface, make a mound with the all-purpose flour and create a well in the center. Crack the eggs into the well and sprinkle salt. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes. Roll out the dough into thin sheets and cut into tagliatelle shapes.
Chicken
- 3
Cook the Chicken
Season the chicken breasts with salt and black pepper. Dredge them in all-purpose flour, shaking off the excess. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
Sauce
- 4
Prepare the Lemon Caper Sauce
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes, then add lemon juice, capers, and chicken broth. Bring to a boil and reduce heat to simmer for about 5 minutes until slightly thickened. Stir in chopped parsley.
Combine and Serve
- 5
Finish the Dish
Add the cooked chicken back into the skillet with the sauce, allowing it to warm through for a minute. Meanwhile, cook the fresh tagliatelle in salted boiling water for about 3-4 minutes until al dente. Drain and serve the pasta topped with the chicken, sauce, and roasted tomatoes. Garnish with additional parsley if desired.