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Chicken Piccata

Chicken Piccata

Delicious Chicken Piccata featuring a rich lemon and caper sauce, perfect for any dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 550 kcal

Equipment

  • large skillet
  • Pot
  • Whisk
  • Tongs

Ingredients
  

Chicken and Pasta

  • 4 pieces boneless, skinless chicken breasts about 2 lbs.
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • cup all-purpose flour
  • 8 oz angel hair pasta

Sauce Ingredients

  • 2 tablespoon butter divided
  • 4 tablespoon olive oil divided
  • ¾ cup dry white wine
  • ½ cup low-sodium chicken broth
  • 3 tablespoon lemon juice
  • ½ cup heavy cream
  • 1 tablespoon chopped fresh parsley plus more for serving
  • 2 tablespoon capers optional

Instructions
 

Cooking Steps

  • Have a pot of water simmering on the stove for the pasta.
  • If the chicken breasts are overly thick, pound them until slightly flattened. Sprinkle both sides of the chicken with the salt and pepper, then dredge in the flour.
  • In a large skillet, heat 1 tablespoon of the butter and 2 tablespoons of the oil over medium heat. Fry 2 chicken breasts at a time until golden brown on both sides, about 3 minutes on each side. Remove the chicken to a plate. Add the remaining tablespoon of butter and remaining 2 tablespoons of olive oil. Repeat with the remaining chicken breasts.
  • After removing the chicken, lower the heat to medium-low. Pour in the wine, chicken broth, and lemon juice. Whisk the sauce, scraping the bottom of the pan. Increase the heat to medium and allow the sauce to cook, bubble, and thicken until reduced by about half or two-thirds.
  • Reduce the heat to low and pour in the heavy cream. Whisk the sauce together and allow it to cook until the sauce thickens and coats the surface of a spoon, 1 to 2 minutes. Sprinkle in some parsley and capers, and stir.
  • Right at the end, cook the pasta until al dente—do not overcook!
  • Using tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon the sauce over the chicken and the pasta. Sprinkle a little more parsley over the top.

Notes

A little heavy cream makes the sauce so decadent!

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg
Keyword chicken piccata, Easy Recipe, Italian Chicken, Lemon Sauce, pasta, Quick Dinner
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