Chicken Piccata with Angel Hair Pasta recipe

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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

Nutrition Info

543.4 calories
carbohydrate: 42.7 g
cholesterol: 95.1 mg
fat: 22.7 g
fiber: 2.6 g
protein: 31.1 g
saturatedFat: 9 g
servingSize: -
sodium: 385.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly, set aside. Heat olive oil in a large skillet over medium-high heat, stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.

  2. 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, about 5 minutes per side. Remove the chicken from the pan and set aside.

  3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, 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, about 15 minutes.

  4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.

  5. 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.

Recipe Yield

4 servings

Recipe Note

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

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