Easy Chicken Piccata Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Ingredients
·
2 skinless boneless chicken breasts, cut in half
lengthwise
·
Sea or kosher salt and freshly ground black pepper to taste
·
About 1/2 cup all-purpose flour for dredging
·
6 Tbsp unsalted butter
·
5 Tbsp extra-virgin olive oil
·
1/3 cup freshly squeezed lemon juice
·
1/2 cup chicken stock
·
1/4 cup brined capers rinsed
·
1/3 cup fresh parsley chopped
Instructions
1.
Start heating water in a
large pot to make spaghetti for your chicken piccata. Once water starts to
boil, drop the spaghetti in and prepare the chicken piccata in parallel.
2.
Season the chicken breasts
with salt and pepper. Dredge in flour, shake off excess and set aside.
3.
Preheat a large skillet over
medium high heat. Melt 4 tablespoons of butter with 5 tablespoons of olive oil.
When butter and oil start to sizzle, add the chicken breast and saute for 3
minutes per side, until the chicken is nicely browned (see the note). Take the
pan off the heat , remove the chicken and set aside.
4.
Carefully pour the lemon
juice and the chicken stock into the pan. Add the capers. Return the pan to the
heat and bring to boil, scraping up brown bits from the pan for extra flavor.
Taste and adjust the seasoning, if needed.
5.
Put the chicken breasts back
into the pan and simmer over low heat for 5 minutes. Remove the chicken and set
aside. Add the remaining 2 tablespoons of butter to the sauce and whisk really
well.
6.
To serve, make a bed of
spaghetti on a plate, add one chicken breast, pour 2-3 tablespoons of the sauce
over the chicken and top with chopped parsley.
Recipe Notes
The original recipe suggests
browning the chicken in two batches. If that's what you want to do, use half
the butter and and the oil per batch. I personally like browning all four
chicken pieces at once and have had no problems with doing that.
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