Chicken Piccata with Angel Hair Pasta recipe
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Ingredients
- ⅓ cup all-purpose flour ¼ teaspoon fresh ground black pepper ¼ teaspoon paprika 1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces 2 tablespoons olive oil 1 clove garlic, minced ¼ cup butter, divided 1 cup dry white wine ⅓ cup chicken broth ¼ cup fresh lemon juice 2 tablespoons capers 2 tablespoons chopped fresh parsley 1 (8 ounce) package angel hair pasta, cooked and drained
Nutrition Info
- 543.4 caloriescarbohydrate: 42.7 gcholesterol: 95.1 mgfat: 22.7 gfiber: 2.6 gprotein: 31.1 gsaturatedFat: 9 gservingSize: -sodium: 385.4 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Piccata with Angel Hair Pasta
Directions
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Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly, set aside. Heat olive oil in a large skillet over medium-high heat, stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.