Chicken Piccata with Angel Hair Pasta

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Description

This classic piccata sauce is also a traditional accompaniment to veal medallions.

Ingredients

  • ⅓ cup all-purpose flour
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon paprika
  • 1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • ¼ cup butter, divided
  • 1 cup dry white wine
  • ⅓ cup chicken broth
  • ¼ cup fresh lemon juice
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh parsley
  • 1 (8 ounce) package angel hair pasta, cooked and drained

Instructions

  1. Whisk together flour
  2. black pepper
  3. and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture
  4. coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown
  5. about 1 minute. Remove the garlic from the skillet and set aside.
  6. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown
  7. about 5 minutes per side. Remove the chicken from the pan and set aside.
  8. Pour the wine into the hot skillet and bring to a boil over high heat
  9. scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half
  10. about 5 minutes. Whisk in the chicken broth
  11. reserved garlic
  12. lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens
  13. about 15 minutes.
  14. Meanwhile
  15. fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
  16. stir in the angel hair pasta
  17. and return to a boil. Cook the pasta uncovered
  18. stirring occasionally
  19. until the pasta has cooked through
  20. but is still firm to the bite
  21. 4 to 5 minutes. Drain well.
  22. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 55 mins

Servings: 4

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