Ingredients:
2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
⅔ cup all-purpose flour(80 g)
4 tablespoons olive oil
⅓ cup dry white wine(80 mL)
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 tablespoons caper
3 tablespoons lemon juice
1 ½ cups chicken stock(360 mL)
⅓ cup heavy cream(80 mL)
2 tablespoons fresh flat-leaf parsley, chopped
8 oz angel hair pasta(225 g), cooked, for serving
Instructions:
Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
Cut each breast in half lengthwise so you have 4 pieces of chicken.
Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
Pour the white wine into the pan and cook until reduced by half, about 1 minute.
Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
Stir in the cream, then return the chicken to the pan.
Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
Serve the chicken and sauce over angel hair pasta.
Enjoy!
Nutrition Information:
Calories 858 | Fat 33g | Carbs 74g | Fiber 2g | Sugar 3g | Protein 62g
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs for a different texture and flavor.
Is there a substitute for white wine in Chicken Piccata?
Chicken broth or chicken stock can be used as a substitute for white wine.
Can I use gluten-free flour for dredging the chicken?
Yes, you can use gluten-free flour to make the recipe gluten-free.
What’s the purpose of butterflying the chicken breasts?
Butterflying ensures even cooking and reduces the thickness of the chicken breasts.
Can I skip the capers in Chicken Piccata?
While capers add a distinct flavor, you can omit them if you don’t like their taste.
Can I use dried parsley instead of fresh?
Yes, you can use dried parsley, but fresh parsley adds a more vibrant flavor.
How do I prevent the chicken from becoming dry?
Cooking the chicken for 3-4 minutes per side and adding it back to the sauce helps keep it moist.
What pasta can I use besides angel hair?
Linguine, fettuccine, or spaghetti are good alternatives for this dish.
Can I make this recipe without heavy cream?
You can use whole milk or a milk alternative, but it will result in a lighter sauce.
How long can I store leftovers in the refrigerator?
Leftovers can be stored in the refrigerator for 2-3 days.
Reheat gently to maintain the sauce’s consistency.
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