YIELD: 4 servings
TOTAL TIME: 55 minutes
ACTIVE TIME: 35 minutes
|All-purpose flour||40 g||⅓ cup|
|Black pepper, freshly ground||to taste||–|
|Paprika||1 g||½ tsp|
|Chicken breast, boneless/skinless, cut in half||450 g / 1 lb||2 breasts|
|Olive oil, extra virgin||30 g||30 mL / 2 tbsp|
|Garlic, minced||–||1 clove|
|Butter||30 g||2 tbsp|
|White wine||225 g||225 mL / 1 cup|
|Stock, chicken or beef||80 g||80 mL / ⅓ cup|
|Lemon juice||60 g||60 mL / ¼ cup|
|Capers||16 g||2 tbsp|
|Butter, unsalted||30 g||2 tbsp|
|Parsley, chopped||8 g||2 tbsp|
|Angel hair pasta||225 g / 8 oz||–|
1 Combine flour, black pepper, and paprika.
2 Dredge the chicken pieces in the flour mixture, coating evenly and shaking off excess flour mixture; set aside.
3 Heat olive oil in a skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove garlic and set aside.
4 Place butter and olive oil into the skillet. Add chicken and cook over medium-high heat until brown, about 5 minutes per side.
5 Remove chicken from the pan and set aside.
6 Pour wine into the skillet and bring to a boil over high heat, scraping browned pieces from the bottom and sides of the pan. Boil until reduced by half, about 5 minutes.
7 Whisk in broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in remaining butter and parsley.
8 Fill a large pot with water, bring to a boil over high heat.
9 Return chicken to the skillet and continue cooking over medium heat until sauce thickens, about 15 minutes.
10 When water comes to a boil, add salt and then pasta, and cook until al dente, 4 to 5 minutes. Drain.
11 Remove chicken and reserve 2 to 4 tablespoons of sauce and capers.
12 Add pasta to the skillet and toss to coat with remaining sauce.
13 Serve chicken with pasta and drizzle with reserved sauce and capers.
- You can serve the chicken with any long pasta noodle you wish, such as linguine, fettuccine or egg noodles
- To slice your chicken breasts in half (butterflying), cut down the side, lengthwise, and open them like you’d open a book, then cut all the way through
- We recommend using a dry white wine like Sauvignon Blanc
- This piccata sauce pairs very well with veal as well