- ⅓ cup All-purpose flour
- To taste Black pepper, freshly ground
- ½ tsp Paprika, sweet
- 1 lb Chicken breast, boneless & skinless, cut in half lengthwise
- 2 tbsp Olive oil , extra virgin
- 1 clove Garlic, minced
- 2 tbsp Butter
- 1 cup White wine
- ⅓ cup Stock, chicken or vegetable
- ¼ cup Lemon juice
- 2 tbsp Capers
- 2 tbsp Butter
- 2 tbsp Parsley, chopped
- For pasta water Salt
- 1 lb Spaghetti
- In a large bowl, combine flour, black pepper, and paprika.
- Dredge chicken in 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 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.
- Whisk in stock, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in butter and parsley.
- Fill a large pot with water, bring to a boil over high heat.
- Return chicken to skillet and continue cooking over medium heat until sauce thickens, about 15 minutes.
- When water comes to a boil, add salt and then pasta, and cook until just before al dente, about 4 to 5 minutes. Drain.
- Remove chicken and reserve a few tablespoons of sauce and capers. Add pasta to skillet and toss to coat with sauce.
- 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