CHICKEN PICCATA WITH PASTA

In Chicken, Dinner 396 views

Chicken Piccata with Pasta is an exemplary Italian dish, joining sautéed chicken bosoms with a warm rich lemon sauce and tricks. Fast and flavorful, this one will before long be on your normal supper pivot!

I love straightforward plans. This chicken piccata utilizes fixings that can without much of a stretch be loaded in your storeroom, and results in exceptional and scrumptious flavors. Your family will be dazzled, as mine was, and you will add it to your ordinary dinner turn.

When all is said in done, piccata portrays meat (generally chicken or veal), that is cut dainty, covered in flour, and afterward sautéed in a lemon margarine sauce, with escapades. This exemplary dish can be adjusted, however is so flavorful whenever kept basic.

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Ingredients

  • 2 medium skinless, boneless, chicken breasts – butterflied and halved
  • kosher salt and freshly ground black pepper – to taste
  • 1/3 cup all-purpose flour – or more, as needed
  • 3 Tablespoons unsalted butter
  • 4 Tablespoons olive oil
  • 3 cloves garlic – minced
  • 1/3 cup lemon juice – freshly squeezed (about 2 lemons)
  • 2 teaspoons lemon zest
  • 1 cup lower-sodium chicken broth
  • 2 Tablespoons capers – strained from jar (and rinsed, if desired)
  • 8 oz. thin spaghetti – or more

Instructions

  1. Butterfly the chicken breasts, and then slice in half, so you have four portions. Season with salt and pepper to taste. Dredge each piece of chicken in flour, and set on a plate.
  2. Using a large cast iron skillet, heat two tablespoons olive oil over medium-high heat. Add two pieces of chicken and cook until golden brown on both sides, cooking until it’s cooked through completely. It should read 165 degrees on a digital thermometer. Set the chicken on a clean plate. Repeat with remaining two pieces of chicken.
  3. Leave the drippings in the pan, reduce heat (make sure the pan is NOT TOO HOT!), and add the butter. When butter is melted, add minced garlic and stir for about a minute. Then add the lemon juice, lemon zest, chicken broth, and capers. Simmer until it partially reduces, about 7-8 minutes. Check seasonings and adjust if necessary.
  4. Meanwhile, cook pasta according to the packaged directions. Strain.
  5. To serve, divide pasta among serving bowls. Add chicken, and then drizzle with the warm sauce.
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Notes

  • Leftovers are delicious, so you may want to double this recipe!

Nutrition

Calories: 530kcal | Carbohydrates: 54g | Protein: 22g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 200mg | Potassium: 427mg | Fiber: 2g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 2mg

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