Chicken piccata pasta with a classic piccata sauce. The sauce also works well with veal medallions.
Ingredients
- all-purpose flour: 0.33333 cup
- ground black pepper: 0.25 tsp (fresh)
- paprika: 0.25 tsp
- skinless, boneless chicken breast halves, pounded thin and: 1 pound (cut into 2-inch pieces)
- olive oil: 2 Tbsp
- clove garlic: 1 piece (minced)
- butter: 4 Tbsp (divided)
- dry white wine: 1 cup
- chicken broth: 0.33333 cup
- lemon juice: 0.25 cup (fresh)
- capers: 2 Tbsp
- fresh parsley: 2 Tbsp (chopped)
- angel hair pasta: 1 pack (8 ounce pack, drained)
Metric Conversion
Stages of cooking
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Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.
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Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.
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Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.
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Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes. Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes. Stir in parsley and remaining 2 tablespoons butter. Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.
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Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
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Transfer chicken pieces to a serving dish and drizzle with a few tablespoons sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce.
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Portion noodles onto serving plates and top with chicken.
