Chicken Piccata Recipe
chicken medallions sauteed with baby spinach, capers and yellow peppers in a light lemon garlic wine sauce tossed with fresh pasta
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Slice the chicken breasts horizontally into medallions about 1-inch thick. Season both sides with salt and black pepper.
- 2
Dredge the Chicken
In a shallow dish, place the flour. Dredge each chicken medallion in flour, shaking off any excess.
- 3
Cook the Pasta
In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
Cooking
- 4
Sauté the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken medallions and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 5
Make the Sauce
In the same skillet, add minced garlic and sliced yellow bell pepper. Sauté for about 2 minutes until fragrant. Add capers, chicken broth, and white wine. Bring to a simmer.
- 6
- 7
Toss with Pasta
Add the cooked pasta to the skillet and toss gently to combine, ensuring the pasta is coated with the sauce.
