Chicken Piccata

• tiempo total: 28 minutes

Ingredientes

What you’ll need:

1 lb chicken (2 large breasts or 4 thin slices)

1 cup all-purpose flour

Garlic salt & pepper

4 tbsp butter (divided)

2 tbsp extra virgin olive oil (EVOO)

1/4 cup white wine (or chicken broth)

Zest of 1 lemon

1 tbsp lemon juice

1–2 tbsp drained capers

1/4 cup chicken broth (+ splash if needed)

1/2 cup heavy cream (or extra chicken broth)

Angel hair pasta + 1 tbsp butter

Parsley to top

Instrucciones

Slice chicken breasts in half lengthwise if thick. Trim any extra pieces. Season both sides with garlic salt & pepper.

Dredge each piece in flour, shaking off excess. Set aside.

Heat a skillet over medium-high and add 2 tbsp butter + 2 tbsp EVOO.

Add chicken: cook 5 minutes on one side (no flipping), flip, then 4 minutes on the other. Remove chicken to a plate. (Start your pot of salted water for pasta now.)

Remove the pan from heat briefly. Add 2 tbsp butter, 1/4 cup white wine (or broth), lemon zest, 1 tbsp lemon juice, and capers — stir and scrape up browned bits.

Return heat to medium-high. Add 1/4 cup chicken broth + 1/2 cup heavy cream. Stir and bring to a simmer.

Add chicken back to pan; flip a few times and cook about 4 minutes so the sauce thickens and chicken finishes. If sauce thickens too quickly, add a splash of chicken broth.

Drain pasta and toss with 1 tbsp butter.

To serve: pile pasta on the plate, top with chicken, spoon sauce (and capers!) over top, and sprinkle with parsley.

Side idea: Roast asparagus at 400°F for 15 minutes with EVOO, salt, and pepper.