Chicken Piccata and Pasta
Some Chicken Piccatas look like boiled chicken swimming in sauce. Not this piccata. Its well sautéd chicken accentuates the subtle caramelization and the sauce compliments the pasta.
Servings: 4
Cost: $16
Ingredients
- 2 pounds boneless chicken breast
- 1 pound linguine
- 2 tablespoons capers, drained
- ¾ cup low-sodium chicken broth
- 2 lemons
- ½ cup dry white wine
- 6 tablespoons olive or avocado oil
- 1½ teaspoons minced garlic
- 4 tablespoons unsalted butter
- chopped fresh parsley to garnish
Instructions
- Cut chicken breasts in half. Use meat mallet and flatten to just under ½ inch. Season with salt and pepper.
- Cut one lemon in half and squeeze 2 tablespoons of fresh lemon juice. Cut other lemon into slices.
- Heat water and boil linguine as instructed. Drain when al dente.
- Heat stainless steel sauté pan over medium-high heat for five minutes.
- On a large plate, add flour and ½ tablespoon of pepper. Mix together and dust both sides of chicken thoroughly, shaking off excess.
- Add half the oil, let heat for a minute, and add chicken. Sauté 2-3 minutes. Flip and sauté the other side for 2 more minutes, covered. Repeat for remaining chicken as needed. Transfer chicken to a warm plate and cover with foil.
- Deglaze pan with white wine. Add garlic and cook until slightly browned. Add chicken broth, lemon juice and capers. Add chicken back to pan and cook each side for 1 minute. Transfer chicken back to warm plate.
- Add butter and lemon slices to pan until butter fully melts. Stir.
- Add pasta to a plate, top with chicken and pour sauce over top. Garnish with chopped parsley.