Chicken Piccata Recipe
PAN ROASTED CHICKEN BREAST, CAPERS, ARTICHOKE HEARTS, LEMON BUTTER SAUCE, PAPPARDELLE
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Ingredients
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Chicken
Sauce
Pasta
Method
Preparing the Chicken
- 1
Season the Chicken
Sprinkle the chicken breasts with salt and black pepper on both sides.
- 2
Pan Roast the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
Making the Sauce
- 3
Prepare the Sauce
In the same skillet, lower the heat to medium and add the butter. Once melted, add the capers and artichoke hearts. Sauté for 2-3 minutes.
- 4
Add Liquid
Pour in the chicken broth and lemon juice. Scrape the bottom of the pan to deglaze, and let the sauce simmer for 5 minutes until slightly reduced.
- 5
Cooking the Pasta
- 6
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, about 8-10 minutes.
- 7
Combine and Serve
Drain the pasta and add it to the skillet with the chicken and sauce. Toss to combine and serve immediately.