[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]
YIELD: 4 servings
TOTAL TIME: 55 minutes
ACTIVE TIME: 35 minutes
DIFFICULTY: Medium
[/vc_column_text][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]
| 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 | – |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]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. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- 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
[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
