Chicken Piccata With Angel Hair Pasta
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Paprika2 tbsps
Olive Oil1 clove
Garlic (minced)1 cup
Butter (divided)1 cup
White Wine (dry)1 cup
Chicken Broth1 cup
Lemon Juice (fresh)2 tbsps
Capers2 tbsps
Parsley (chopped fresh)Directions:
1
Whisk together flour, black pepper, and paprika in a shallow dish
2
Dredge the chicken pieces in the flour mixture, coating evenly; set aside
3
Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute
4
Remove the garlic from the skillet and set aside
5
Place 2 tablespoons of butter into the skillet with the olive oil
6
Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side
7
Remove the chicken from the pan and set aside
8
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
9
Boil the wine until it is reduced by half, about 5 minutes
10
Whisk in the chicken broth, reserved garlic, lemon juice and capers
11
Cook for 5 minutes over medium-high heat
12
Stir in the remaining 2 tablespoons butter and parsley
13
Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes
14
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat
15
Once the water is boiling, stir in the angel hair pasta, and return to a boil
16
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes
17
Drain well
18
Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers
19
Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat