A rich lemon-caper sauce made with extra-virgin olive oil and butter flavors this chicken piccata with pasta.
- 8 ounces pasta (elbow, bowties or penne)
- 2 skinless, boneless chicken breast halves, butterflied, lightly pounded and halved
- Salt and freshly ground pepper, to taste
- 1 tablespoon flour plus more for dredging, divided
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 2 tablespoons butter, divided
- 1/3 cup dry white wine
- 3 tablespoons lemon juice
- 1 small onion, diced
- 1 clove garlic, minced
- 1 1/2 cups chicken stock
- 3 tablespoons of capers, rinsed
- 4 tablespoons chopped parsley, divided
- 4 lemon wedges, for serving
Preheat the oven to 200 degrees F.
Bring a pot of water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
Season the chicken with salt and pepper, then dredge the chicken in flour, shaking off any excess. In a nonstick skillet over medium to medium-high heat, heat 1 tablespoon of oil and 1 tablespoon butter. Sauté the chicken until browned on both sides and cooked through, about 3 or 4 minutes per side. Set aside in the warm oven.
Add 2 teaspoons of oil to the pan and sauté the onion and garlic until the onion is lightly browned, about 3 minutes. Sprinkle 1 tablespoon flour over the onions and sauté, stirring, for 1 minute. Add the wine to the pan to deglaze, about 1 minute. Whisk in the lemon juice and chicken stock and bring to a simmer. Cook until slightly thickened, about 4 to 5 minutes. Stir in the remaining tablespoon of butter, capers and 2 tablespoons of parsley. Season with salt and pepper, to taste. Toss the cooked pasta into the sauce.
Plate the pasta then place a piece of chicken over each portion. Sprinkle with remaining parsley and serve with lemon wedges.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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