Chicken Piccat

Chicken Piccata is a classic Italian dish with a tangy, flavorful sauce made from lemon, capers, and butter. Paired with a rich and indulgent lemon garlic butter pasta, this dish combines savory, buttery goodness with zesty, bright flavors. It’s the perfect meal to impress guests or enjoy a comforting, flavorful dinner.

Chicken Piccata with Lemon Garlic Butter Pasta

Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

For the Chicken Piccata:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup dry white wine (or chicken broth)
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, drained
• 1/4 cup fresh parsley, chopped (for garnish)

For the Lemon Garlic Butter Pasta:

• 8 oz spaghetti (or your preferred pasta)
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon lemon zest (about 1 lemon)
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Prepare the Chicken

1. Flatten the chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch. This ensures the chicken cooks evenly.
2. Season the chicken: Season both sides of each chicken breast with salt and pepper.
3. Dredge the chicken: Spread the flour on a shallow plate. Lightly dredge each chicken breast in the flour, shaking off any excess. This creates a light coating that will help create a golden crust when cooked.

Step 2: Cook the Chicken Piccata

1. Heat the oil and butter: In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and foamy, add the chicken breasts to the skillet.
2. Cook the chicken: Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 3: Make the Piccata Sauce

1. Deglaze the pan: In the same skillet, pour in the white wine (or chicken broth). Use a wooden spoon to scrape up any browned bits from the bottom of the pan. This adds depth of flavor to the sauce.
2. Add lemon juice and capers: Stir in the lemon juice and capers. Let the sauce simmer for about 2-3 minutes, allowing it to reduce slightly and concentrate the flavors.
3. Finish the sauce: Stir in the remaining 2 tablespoons of butter, and cook for an additional 1-2 minutes until the sauce thickens slightly and becomes silky.
4. Return the chicken to the pan: Place the cooked chicken breasts back into the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for about 2 minutes to absorb the flavors.

Step 4: Prepare the Lemon Garlic Butter Pasta

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti (or your preferred pasta) and cook according to the package directions, usually about 8-10 minutes, or until al dente. Drain, reserving about 1/2 cup of pasta cooking water.
2. Make the garlic butter sauce: While the pasta is cooking, heat the butter in a large pan over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
3. Add lemon zest and juice: Stir in the lemon zest and lemon juice, cooking for another 1-2 minutes.
4. Toss with pasta: Add the drained pasta to the pan with the garlic butter sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up. Season with salt and pepper to taste.
5. Finish with Parmesan: Stir in the freshly grated Parmesan cheese until melted and well combined. Garnish with chopped fresh parsley.

Step 5: Serve

1. Plate the chicken and pasta: Serve the Chicken Piccata alongside a generous portion of the Lemon Garlic Butter Pasta. Spoon some of the piccata sauce over the chicken and pasta for extra flavor.
2. Garnish and enjoy: Garnish the chicken with fresh parsley and serve immediately. Enjoy your flavorful, zesty, and buttery meal!

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Tips for Success:

• Chicken thickness: Pounding the chicken to an even thickness ensures that it cooks quickly and evenly. If you prefer, you can also use chicken thighs for a juicier result.
• Wine substitute: If you don’t have white wine on hand, you can substitute with chicken broth or a mix of white wine vinegar and water for the tangy flavor.
• Pasta variations: Feel free to use any pasta shape you prefer. Fettuccine, linguine, or penne would all pair beautifully with this sauce.
• Capers: Capers add a briny, tangy bite to the piccata sauce. If you’re not a fan of capers, you can omit them or replace them with green olives for a similar flavor profile.

Nutritional Information (Per Serving):

Calories: 550-600 kcal
Protein: 38g
Carbohydrates: 45g
Fiber: 2g
Sugar: 3g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 800mg
Iron: 15% of the Daily Value (DV)

Conclusion:

Chicken Piccata with Lemon Garlic Butter Pasta is a delightful, flavorful dish that combines the richness of chicken cooked in a tangy, buttery piccata sauce with the zesty and aromatic flavors of lemon garlic butter pasta. It’s the perfect balance of bright citrus, savory garlic, and buttery goodness, making it an ideal meal for any occasion. Whether you’re making it for a family dinner or a special date night, this dish will surely impress with its elegance and incredible taste!