Piccata Recipe
Boneless Chicken, White wine, lemon, capers, over angel hair pasta or sauteed spinach
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Ingredients
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Main Ingredients
Sauce Ingredients
Optional Side
Method
Preparing the Chicken
- 1
Prepare the Chicken
Season both sides of the boneless chicken breasts with salt and black pepper.
- 2
Cook the Chicken
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
Making the Sauce
- 3
- 4
Add Liquid Ingredients
Pour in the white wine and chicken broth, scraping up any brown bits from the skillet. Allow to simmer for 2-3 minutes.
- 5
Add Lemon and Capers
Stir in the lemon juice and capers. Let the sauce simmer for another 2 minutes.
- 6
Finish the Sauce
Stir in the remaining 2 tablespoons of butter until melted and the sauce is slightly thickened.
Cooking the Pasta
- 7
Cook the Pasta
In a pot of boiling salted water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
Optional Spinach Side
- 8
- 9
Add Spinach
Add fresh spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serving
- 10
Combine and Serve
Slice the cooked chicken and place it over the drained angel hair pasta. Pour the piccata sauce over the chicken and pasta. Serve with sautéed spinach on the side if desired.
