Chicken Piccata with Pasta is a delightful Italian-American dish featuring tender chicken breasts cooked in a tangy lemon-caper sauce, served over a bed of delicate angel hair pasta. This recipe is perfect for a quick yet elegant meal.
Preparation time
15min
Cooking time
20min
Ingredients
4 Servings
- 8 oz angel hair pasta
- 1 tsp black pepper
- 4 tbsp butter
- 2 tbsp capers
- 4 chicken breasts
- 0.5 cup chicken broth
- 0.5 cup flour
- 0.5 cup lemon juice
- 2 tbsp olive oil
- 2 tbsp parsley
- 1 tsp salt
Directions
Step 1
Season the chicken breasts with salt and black pepper.
Step 2
Dredge the chicken breasts in flour, shaking off any excess.
Step 3
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Step 4
Cook the chicken breasts until golden brown and cooked through, about 3-4 minutes per side. Remove from skillet and set aside.
Step 5
In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a boil, scraping up the browned bits from the bottom of the skillet.
Step 6
Reduce the heat and simmer for about 5 minutes, until the sauce has reduced slightly.
Step 7
Stir in the remaining 2 tablespoons of butter and the chopped parsley.
Step 8
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Simmer for another 2-3 minutes until heated through.
Step 9
Meanwhile, cook the angel hair pasta according to package instructions. Drain and set aside.
Step 10
Serve the chicken piccata over the cooked angel hair pasta, spooning extra sauce over the top.