Chicken Piccata with Garlic Butter Pasta | Easy and Delicious Weeknight Meal
Chicken piccata is a classic Italian dish that is made with pounded chicken breasts that are dredged in flour and pan-fried in a lemony sauce with capers and butter. This recipe is perfect for a weeknight meal because it is quick and easy to make. The chicken is pan-fried in a large skillet, so there is minimal cleanup required. The lemony sauce is light and flavorful, and the capers add a salty, briny touch. This dish is sure to become a family favorite!
Ingredients
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 tablespoons butter
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup chicken broth
2 tablespoons capers, drained
1/4 cup chopped fresh parsley
1 pound pasta, cooked and drained
Instructions
1
Cut each chicken breast in half so you have four portions of chicken. Cover with plastic wrap and pound each chicken portion so its about 1/3 inch thick. Season with salt and pepper then sprinkle with flour to thoroughly coat each side of the chicken, set aside.
2
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Add the prepared chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
3
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the garlic and cook for 1 minute, or until fragrant. Add the white wine and chicken broth and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
4
Stir in the capers and parsley and season with salt and pepper to taste. Return the chicken to the skillet and cook for 1 minute, or until heated through.
5
Serve the chicken piccata with the pasta and garnish with additional parsley. To spice up the pasta, saute the cooked pasta in olive oil, butter, minced shallots and garlic.
Tags:
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