Piccata Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Begin by gathering all your ingredients. Cut the chicken breast into thin slices, season with salt and pepper, and coat in flour. Set aside.

2. 2

   Cook the Broccoli

   In a pot of boiling salted water, blanch the broccoli florets for about 3-4 minutes until tender-crisp. Remove and transfer to an ice bath to stop cooking. Drain and set aside.

3. 3

   Cook the Capellini

   In the same pot, cook the capellini pasta according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside.

4. 4

   Cook the Chicken

   In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken slices and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

5. 5

   Make the Sauce

   In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the lemon juice and capers, scraping up any bits from the bottom of the pan. Let it simmer for 2-3 minutes.

6. 6

   Finish the Sauce

   Whisk in the remaining butter until melted and the sauce is smooth. Return the chicken to the skillet and coat with the sauce. Add the blanched broccoli and stir to combine.

7. 7

   Serve

   To serve, plate the capellini and top with the chicken and broccoli mixture. Drizzle with any remaining sauce and garnish with chopped parsley.