Chicken Piccata Recipe

Prepare the Chicken

Flatten the chicken breasts to an even thickness by placing them between two sheets of plastic wrap and gently pounding them with a meat mallet. Season both sides with salt and black pepper.

Make the Parmesan-Herb Coating

In a shallow dish, combine the grated Parmesan cheese and chopped fresh herbs. Dredge each chicken breast in the cheese mixture, pressing lightly to adhere.

Cook the Chicken

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the coated chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate.

Sauté the Mushrooms and Shallots

In the same skillet, add the minced shallots and sliced wild mushrooms. Sauté for about 3-4 minutes until softened and fragrant.

Make the Lemon Butter Sauce

Add the capers, lemon juice, and 2 tablespoons of butter to the skillet. Stir to combine and allow the sauce to simmer for 2 minutes.

Combine Everything

Return the cooked chicken to the skillet, coating it with the lemon butter sauce. Cook for an additional minute to heat through.

Cook the Pasta

While the chicken is cooking, bring a pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions, usually about 3-4 minutes. Drain and set aside.

Finish the Sauce

Add the remaining 2 tablespoons of butter to the sauce in the skillet, stirring until melted and well combined.

To serve, place a portion of angel hair pasta on each plate and top with the chicken piccata. Spoon the mushroom and lemon butter sauce over the chicken and garnish with additional chopped herbs if desired.