Ellie's Chicken Piccata Recipe
Recipe information
Make Ellie's Chicken Piccata in just 45m. Lemon Butter Caper Sauce, Capellini Pasta
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Ingredients
Chicken
Sauce
Pasta
Chicken Preparation
1. Flatten the Chicken
Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about ½ inch.
2. Season the Chicken
Season both sides of the chicken breasts with salt and black pepper.
3. Dredge in Flour
Spread the flour on a plate and dredge each chicken breast in the flour, shaking off the excess.
4. Cook the Chicken
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Sauce Preparation
5. Sauté Garlic
In the same skillet used for the chicken, add the minced garlic and sauté for about 30 seconds until fragrant.
6. Add Chicken Broth and Lemon Juice
Pour in the chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
7. Add Capers and Finish Sauce
Stir in the capers and the remaining tablespoon of butter. Allow the sauce to simmer for about 2 minutes until slightly thickened.
8. Add Chicken Back to Sauce
Return the cooked chicken to the skillet and spoon the sauce over the chicken. Let it simmer for an additional 3-4 minutes.
9. Garnish with Parsley
Sprinkle chopped parsley over the chicken before serving.
Pasta Preparation
10. Boil Water
In a large pot, bring water to a boil and add 1 tablespoon of salt.
11. Cook the Capellini
Add the capellini pasta to the boiling water and cook according to package instructions, usually about 2-4 minutes. Stir occasionally to prevent sticking.
12. Drain and Toss
Once cooked, drain the pasta and return it to the pot. Drizzle with 1 tablespoon of olive oil and toss to coat.
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