Chicken Piccata
Luis VazquezCompartir
Ingredients:
• 2 chicken breasts (about 4 ounces each), cut in half horizontally. Crush until thin fillets remain. You can substitute fish if you like.
• Salt and pepper to taste
• All-purpose flour for flouring
• 2 butter spoons
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1/4 cup chicken broth
• 1/4 cup of white wine (optional)
• The juice of half a lemon
• 2 tablespoons capers, drained
• 1/4 cup of cooked pasta water (optional)
• Angel Hair pasta cooked al dente to serve with the breasts and sauce
Instructions:
1. Dry the chicken fillets with kitchen paper and season them with salt and pepper.
2. Dredge each fillet in flour, shaking off any excess.
3. In a large skillet, melt 1 tablespoon of butter along with 1 tablespoon of olive oil over medium-high heat.
4. Add the floured chicken tenders and cook until golden brown on both sides and cooked through, about 3-4 minutes per side.
5. Remove the chicken from the pan and place it on a plate.
6. In the same pan, add the remaining tablespoon of butter and olive oil.
7. Add the minced garlic and cook until fragrant, about 1 minute. Pour the chicken broth and white wine (if using) into the pan.
8. Scrape any browned bits from the bottom of the pan with a wooden spoon to release all the flavor.
9. Add the lemon juice and capers to the sauce. Let the sauce simmer for a few minutes to reduce slightly.
10. If you want a creamier sauce, add the cooked pasta water and mix well.
11. Return the chicken tenders to the pan and warm them in the sauce for a few minutes.
12. Serve the chicken fillets over the Angel Hair pasta cooked al dente and cover with the lemon and caper sauce.
Enjoy your Chicken Piccata!
• 2 chicken breasts (about 4 ounces each), cut in half horizontally. Crush until thin fillets remain. You can substitute fish if you like.
• Salt and pepper to taste
• All-purpose flour for flouring
• 2 butter spoons
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1/4 cup chicken broth
• 1/4 cup of white wine (optional)
• The juice of half a lemon
• 2 tablespoons capers, drained
• 1/4 cup of cooked pasta water (optional)
• Angel Hair pasta cooked al dente to serve with the breasts and sauce
Instructions:
1. Dry the chicken fillets with kitchen paper and season them with salt and pepper.
2. Dredge each fillet in flour, shaking off any excess.
3. In a large skillet, melt 1 tablespoon of butter along with 1 tablespoon of olive oil over medium-high heat.
4. Add the floured chicken tenders and cook until golden brown on both sides and cooked through, about 3-4 minutes per side.
5. Remove the chicken from the pan and place it on a plate.
6. In the same pan, add the remaining tablespoon of butter and olive oil.
7. Add the minced garlic and cook until fragrant, about 1 minute. Pour the chicken broth and white wine (if using) into the pan.
8. Scrape any browned bits from the bottom of the pan with a wooden spoon to release all the flavor.
9. Add the lemon juice and capers to the sauce. Let the sauce simmer for a few minutes to reduce slightly.
10. If you want a creamier sauce, add the cooked pasta water and mix well.
11. Return the chicken tenders to the pan and warm them in the sauce for a few minutes.
12. Serve the chicken fillets over the Angel Hair pasta cooked al dente and cover with the lemon and caper sauce.
Enjoy your Chicken Piccata!
