Chicken Piccata Recipe
Garlic cream sauce, sauteed asparagus, spaghetti
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Ingredients
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Chicken Piccata
Asparagus
Spaghetti
Method
Chicken Piccata Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Dredge each breast in all-purpose flour, ensuring they are evenly coated.
- 2
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits. Stir in the capers and heavy cream, and simmer for 3-5 minutes until slightly thickened.
- 4
Return the Chicken
Return the chicken to the skillet and coat it in the sauce. Cook for another 2-3 minutes to heat through.
Asparagus Preparation
- 5
Prepare the Asparagus
Snap off the tough ends of the asparagus and rinse them under cold water.
- 6
Cook the Asparagus
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus, season with salt and black pepper, and sauté for about 5-7 minutes until tender but still crisp.
Spaghetti Preparation
- 7
Boil Water
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt.
- 8
Cook the Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.