Chicken Piccata Pasta

4 01 2012

My Food Network gals, Rachel and Giada, were the inspiration for tonight’s meal. They each had great Chicken Piccata recipes, so I combined them both and added a little of This Girl’s flare to create this winning dinner. I highly recommend you give this one a try kids!

Chicken Piccata Pasta

The following serves 4:

  • 2 skinless and boneless chicken breasts, chopped into pieces
  • Salt, black pepper and garlic powder
  • 2 Tbsp all-purpose flour, plus more for dredging
  • 3 Tbsp olive oil
  • 3 Tbsp or so of butter
  • 4 cloves garlic, chopped
  • 2 shallots, chopped
  • 1/2 cup dry white wine
  • 1/3 cup lemon juice
  • 1 cup low-sodium chicken stock
  • 3 tablespoons capers, drained
  • 1/2 cup flat-leaf parsley, chopped
  • 1 lb pasta, cooked to al dente
  • About 1/2 cup or so of reserved pasta water

Season chicken pieces with salt, pepper and garlic powder. Dredge chicken in flour and shake off excess.

In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken pieces and cook until browned. Flip and cook the other side until browned, a few minutes. Remove and transfer to a plate.

While the chicken is cooking, bring your pasta water to a boil, season water with salt and follow the box directions to cook to al dente. Make sure to reserve some of the pasta water before you drain the pasta.

Add another tablespoon butter, garlic and shallots to the skillet that you cooked the chicken in. Saute garlic and shallots 2 minutes over medium heat, scrapping any brown bits up from the bottom of the skillet. Add 2 tablespoons of flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley.

Next add an additional 1/2 tablespoon butter to the sauce to give it a little shine. Add the chicken pieces back to the pan along with about 1/2 cup of reserved pasta water and heat through until chicken is hot and sauce is thick. Toss hot pasta with the chicken and sauce in the skillet. Adjust the salt and pepper if needed and serve.




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