YIELD: 4 servings
TOTAL TIME: 55 minutes
ACTIVE TIME: 35 minutes
DIFFICULTY: Medium

INGREDIENT WEIGHT VOLUME
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

METHOD

Combine flour, black pepper, and paprika. 

Dredge the chicken pieces in the flour mixture, coating evenly and shaking off excess flour mixture; set aside. 

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.

Place butter and olive oil into the skillet. Add chicken and cook over medium-high heat until brown, about 5 minutes per side. 

Remove chicken from the pan and set aside.

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.

Fill a large pot with water, bring to a boil over high heat.

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. 

NOTES

  • 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