CHICKEN PICCATA:
There’s something quite magical that happens when you combine lemon, capers, butter and parsley. Especially when you reduce all that down in some chicken stock and add dredged chicken escalopes and angel hair pasta. The aromas released during the cooking process are off the chart good. Seriously, though, this is such a quick and simple recipe and the outcome is truly spectacular. Honestly, you’ve got to give it a whirl!
INGREDIENTS:
-
6 Skinless Boneless Chicken Breasts
- 1 Cup All-Purpose Flour
- 1 Cup Chicken Stock
- 1/2 Cup Capers (Drained)
- 3 Tbsp Chopped Parsley
- 2/3 Cup Lemon Juice (Freshly Squeezed)
- 8 Tbsp Unsalted Butter
- 4 Tbsp Olive Oil
- 1 Tsp Pepper
- 1/2 Tsp Salt
- 500g Dried Angel Hair Pasta
- 1 Large Frying Pan
- 1 Large Saucepan (For Pasta)
- 1 Large Plate
- Paper Towel
- 1 Stovetop
PROCESS:
Flatten the chicken breast by sitting each piece between two layers of cling wrap and beat with a rolling pin until an even thickness of 1/4″ is reached. Combine the salt and pepper with the flour and then dredge the chicken. Set the chicken to one side. Bring a large saucepan of salted water to the boil for the pasta.
As you wait for the pasta water to ready itself, add half the butter and all of the olive oil to a frying pan over a medium-high heat. Fry the chicken in batches to brown each side (approximately four minuets per side). Set the chicken to one side. Maintain the heat over the saucepan and add the chicken broth, lemon juice and capers. Reduce the broth for two minutes and then add back the chicken breast. Cook until the chicken reaches 165F internal temperature. This should take a further five to six minutes.
As the chicken cooks in the broth add the pasta and cook as per it’s instructions (typically two minutes for dry angel hair pasta). Remove the pasta and add to a serving dish. Remove the chicken and place over the pasta. Add the remaining butter to the broth along with the parsley and stir until smooth and silky. Pour the sauce over the chicken and pasta and eat!
