Arica's Chicken Piccata recipe
All Recipes Main Dish Recipes Chicken Chicken Piccata Recipes
Ingredients
- 1 (12 ounce) package farfalle (bow tie) pasta 1 tablespoon olive oil, or as needed ¼ cup lemon juice 2 cloves garlic 4 skinless, boneless chicken breast halves salt and ground black pepper to taste 1 (14.5 ounce) can chicken broth 1 cup white wine ½ cup Parmesan cheese ¼ cup capers
Nutrition Info
- 554.8 caloriescarbohydrate: 65.9 gcholesterol: 69.6 mgfat: 10.8 gfiber: 3.2 gprotein: 37.9 gsaturatedFat: 3.3 gservingSize: -sodium: 898.6 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Arica's Chicken Piccata
Directions
-
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes, drain.
Heat oil in a skillet over medium heat. Stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. Put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.
Remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. Add chicken broth and white wine to the skillet, bring to a simmer and cook 5 minutes. Stir Parmesan cheese and capers into the liquid mixture, cook and stir until thickened, about 5 minutes. Mix bow-tie pasta into sauce, toss to coat. Transfer pasta to a serving bowl.
Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Transfer chicken to a serving platter, serve alongside bow-tie pasta.