Chicken Piccata
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
2 Servings
As featured in the:
Nov. 25, 2015 Coupon Book
Recipe Category
Ingredients
7 oz. spaghetti
2 pieces chicken breasts (6 to 7 oz. each)
1 cup all-purpose flour
salt
pepper
5 tbsp. olive oil (divided)
2 tbsp. butter (divided)
1 tbsp. onions (minced)
1 tsp. garlic (minced)
1 tbsp. lemon juice
¼ cup white wine
2 oz. chicken stock or broth
5 tbsp. capers (divided)
1 tbsp. Italian parsley (chopped)
1 tbsp. parmesan cheese (optional)
1 tsp. lemon zest (optional)
Instructions
Cook spaghetti according to package directions; strain and set aside.
Clean and slice the chicken thinly or pound to tenderize. Add the flour to a shallow dish and season with salt and pepper. Place the chicken into the flour mixture and coat all surfaces; pat off excess flour. Heat a sauté pan with 3 tablespoons olive oil and 1 tablespoon butter. Pan sear the chicken for 5 to 6 minutes over medium high temperature. Add the onions and garlic and cook for 2 to 3 minutes. Lower the heat to medium low and deglaze the pan with lemon juice, wine, chicken stock or broth and 3 tablespoons capers.
Rinse and pat dry 2 tablespoons capers. Heat 2 tablespoons of olive oil in a separate frying pan over medium high heat; add capers and cook until crispy, about 2 to 3 minutes. Remove from oil, drain on paper towels or fine screen; set aside.
Remove chicken from the sauté pan, leaving the sauce behind. On low heat, add 1 tablespoons butter and parsley to the sauce. Heat the mixture until it thickens to your desired consistency.
To serve, plate pasta then layer with chicken and butter-garlic sauce. Top with crispy fried capers, grated parmesan cheese and lemon zest, if desired.
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
2 Servings
As featured in…
Nov. 25, 2015 Coupon Book
