Chicken Piccata Pasta
Serves 4 Time: 40 minutes Difficulty: Easy
Ingredients
- 2 large boneless skinless chicken breasts or 1 pound chicken tenderloins
- ½ cup flour
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- ½ cup white wine
- ½ cup chicken broth
- 2 lemons, juiced and zested
- 1/3 cup capers, drained
- 1 pound cooked spaghetti, al dente
- 2 tablespoons flat leaf parsley, chopped
- Kosher salt and fresh cracked black pepper, to taste
Directions
- Butterfly each chicken breast and cut into 4 equal sized pieces. Season chicken with salt and pepper, then dredge each piece in flour. Shake off excess flour.
- In a bowl mix the wine, chicken stock, lemon juice, lemon zest, and capers.
- Turn griddle to medium heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil to griddle. Add chicken to the butter and olive oil. Cook chicken until browned on both sides, about 5 minutes per side.
- While the chicken is still cooking, add 2 tablespoons of butter next to it on the griddle. Add the minced garlic and cook until fragrant, about 30 seconds. Add the cooked pasta to the butter and garlic. Toss to coat.
- Start adding the lemon wine sauce to the pasta and toss to coat and reduce the sauce. Add about ¼ Cup of the sauce to the chicken to deglaze the griddle and coat the chicken.
- Add any remaining sauce to the pasta and continue to toss and reduce the sauce. Take it off the griddle when all the pasta is coated with sauce and thickened enough. Garnish with chopped parsley.
