Cene Al Forno Recipe
CHICKEN capers with a PICCATA side of Lemon pasta butter wine sauce, artichokes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Pasta Ingredients
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the boneless chicken breasts with salt and pepper on both sides. Heat a skillet over medium-high heat and add a tablespoon of olive oil.
- 2
Sear the Chicken
Once the oil is hot, add the chicken breasts to the skillet. Sear them for about 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
- 3
Make the Piccata Sauce
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the capers and artichoke hearts, along with the lemon juice. Stir to combine and cook for another 2 minutes.
- 4
Pasta Preparation
- 5
Cook the Pasta
While the chicken is baking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 6
Make the Sauce
In a large saucepan, melt the butter over medium heat. Add the white wine and bring to a simmer. Allow the mixture to reduce for about 5 minutes.
- 7
Combine Pasta and Sauce
Add the drained pasta to the saucepan and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Stir in grated Parmesan cheese and season with black pepper to taste.