Chicken Piccata Pasta
Enjoy a delicious Chicken Piccata Pasta that's quick to prepare and packed with flavor!
Equipment
- 12-inch skillet
- Meat tenderizer
Ingredients
- ¾ pound thin spaghetti or any type of long pasta
- 4 chicken cutlets thin (¼ inch thick)
- Salt to taste
- pepper to taste
- ½ cup all-purpose flour (60g)
- olive oil for frying
- 1 tablespoon finely minced shallot (15g)
- 3 cloves fresh garlic minced
- ½ cup white wine (120ml) Sauvignon Blanc
- 1 ½ cups chicken broth (360ml)
- 2 tablespoons fresh lemon juice (30ml)
- ½ lemon thinly sliced
- 3 tablespoons capers (45g) drained
- 5 tablespoons unsalted butter divided
- freshly chopped Italian parsley for garnish
Instructions
- Start by boiling water in a large pot. Toss in the thin spaghetti and cook until tender, about 8-10 minutes. Taste to check for doneness, ensuring it does not get mushy.
- In a 12-inch skillet, heat olive oil over medium heat. Season the chicken cutlets with salt and pepper, then add them to the skillet. Sizzle until golden brown, about 4-5 minutes on each side. Cooking just until done is key, to avoid dryness.
- Once the chicken is cooked, add finely minced shallots and garlic to the skillet. Cook until aromatic, about 1-2 minutes, watching carefully to prevent burning.
- Carefully add the white wine to the pan, allowing it to simmer and reduce for 2-3 minutes to meld the flavors together.
- Stir in the chicken broth and fresh lemon juice, letting the mixture simmer gently. The sauce should thicken slightly, about 3-5 minutes, while avoiding boiling too hard.
- Toss in the drained capers and sliced lemon, stirring to incorporate. Taste and adjust seasoning, noting that capers can add saltiness.
- Stir in the unsalted butter one tablespoon at a time until melted and combined into the sauce, making it glossy and rich. Do not let it sit too long over the heat.
- Drain the spaghetti and add it directly to the skillet with the sauce. Gently toss everything together until the pasta is well coated, adding a splash of reserved pasta water if it seems dry.
- Plate the pasta and garnish with freshly chopped parsley, ensuring the dish has a bright visual appeal.
Notes
Storage Tips: Place in an airtight container for up to 3 days in the fridge. Reheat on the stovetop or microwave until warmed through.
Expert Tips: Trim and pound chicken cutlets to ¼ inch thickness for quicker cooking. Reserve pasta water to adjust the sauce consistency if needed. Use freshly squeezed lemon juice for the best flavor.
Reheating Instructions: Reheat on the stovetop over low heat until warmed through. If pasta has stuck together, drizzle with olive oil to loosen.
Serving Suggestions: Serve with Cheesy Garlic Bread for extra comfort or pair with a fresh salad like Italian Chopped Salad. For a balanced meal, add a side of steamed vegetables.
Recipe Variations: Use salmon instead of chicken for a seafood twist or incorporate vegetables like asparagus or cherry tomatoes to enhance flavor and nutrition.
Ingredient Notes: When selecting pasta, feel free to opt for any long pasta such as fettuccine or linguine. For gluten-free needs, consider using gluten-free pasta options to accommodate dietary restrictions.