Chicken Piccata Recipe
white wine, lemon, caper, angel hair pasta
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each breast in all-purpose flour, shaking off any excess.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
Cooking
- 3
Sauté the Chicken
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Carefully pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for about 2-3 minutes until slightly reduced.
- 5
Finish the Sauce
Stir in the lemon juice and capers. Add the remaining 2 tablespoons of butter to the sauce, stirring until melted and combined.
- 6
Combine the Chicken and Sauce
Return the cooked chicken to the skillet and coat with the sauce. Cook for an additional 2 minutes to heat through.
Serving
- 7
Plate the Dish
To serve, place a portion of the cooked angel hair pasta on each plate. Top with the chicken piccata and spoon the sauce over the chicken. Garnish with freshly chopped parsley.
