Chicken Piccata Pasta
This has to be one my favorite recipes, not only because I love chicken but the flavor is incredible. I could probably eat this for a couple of days in a row. Last week I made this twice and I will probably make it a couple of more times this month. The lemon, capers, butter and white wine sauce is just overwhelmingly amazing. I double this recipe as I had to feed more people and I love that this doesn’t make such a mess in the kitchen since you use the same frying pan for almost everything.
1.5 lbs of chicken breast
1 cup of flour
1 - 16oz box Angel Hair Pasta
Salt, to taste
Fresh Ground Black Pepper, to taste
1 stick, Salted Butter
4 table spoons Olive Oil
1 cup of dry white wine
3 cups of chicken broth
2 large lemons, thinly sliced
½ cup capers
Cut the chicken breast in half so you can have a total of 5 pieces. Cover with plastic wrap or put inside a Ziploc bag and pound them with a mallet or your hand until they are about ½ thick.
Make sure chicken is dry, and season with salt and pepper. Add the chicken to the flour in a bowl and set aside.
In a medium sized pot, boil water and cook the pasta according the package, drain and set aside. (I remove it a minute or so before it's complete as it will continue to cook when added to the skillet)
Heat 4 tablespoons of butter and olive oil in a large skillet. Add the chicken and fry for a few minutes about 3 minutes per side. Remove chicken and set aside.
Now for the fun part, while the skillet is still hot, add the wine and let it sizzle so it can mix well into the browned butter. Add the chicken broth, lemon slices, remaining butter, and capers and let the mixture reduce to half.
Add the pasta to the sauce and arrange the chicken pieces on top and let it simmer for couple of minutes. Sprinkle with fresh parsley.