Recipe Background
Mmmm, Restaurant-Worthy Chicken Piccata! What a dream! The creamy, lemon-flavored sauce; the juicy, savory, pan-seared chicken; the tender, ethereally light angel hair pasta! It's all so amazing and so luxurious! It's also, surprisingly, accessible. Yes, Restaurant-Worthy Chicken Piccata can be made in half an hour or less and without really breaking a step. Time to rethink going out for great Italian food, because you can make it on your own!
Mmmm, Restaurant-Worthy Chicken Piccata! What a dream! The creamy, lemon-flavored sauce; the juicy, savory, pan-seared chicken; the tender, ethereally light angel hair pasta! It's all so amazing and so luxurious! It's also, surprisingly, accessible. Yes, Restaurant-Worthy Chicken Piccata can be made in half an hour or less and without really breaking a step. Time to rethink going out for great Italian food, because you can make it on your own!
Ingredients
- 2 chicken breasts boneless and skinless
- salt to taste
- pepper to taste
- 2/3 cup all-purpose flour
- 4 tablespoons olive oil
- 1/3 cup dry white wine
- 2 tablespoons unsalted butter
- 2 cloves garlic chopped
- 2 tablespoons capers
- 3 tablespoons lemon juice
- 1 1/2 cups chicken stock
- 1/3 cup heavy cream
- 2 tablespoons fresh flat-leaf parsley chopped
- 8 ounces angel hair pasta cooked and warm, for serving
Directions
- Butterfly each of the chicken breasts.
- Lay a piece of parchment paper on top of the chicken breasts and pound to about 1/4-inch-thick.
- Generously season both sides with the salt and the pepper.
- Cut each breast in half lengthwise, so there are 4 pieces in total.
- Add the flour to a wide, shallow dish.
- Dredge each piece of the chicken in the flour, shaking off the excess.
- Heat the olive oil in a large skillet over medium heat.
- Fry the chicken until golden-brown, about 3-4 minutes per side, then remove the chicken from the pan and set it aside.
- Pour the white wine into the pan and cook until reduced by half, about 1 minute.
- Add the butter, the garlic, and the capers and cook until fragrant, about 2 minutes.
- Stir in the lemon juice and the chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
- Stir in the heavy cream, then return the chicken to the pan.
- Sprinkle with the parsley and then turn the chicken to coat in the sauce.
- Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
- Serve the chicken and sauce over the warm angel hair pasta.
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