Description
Indulge in the delightful flavors of Chicken Piccata Pasta, a fusion of tender chicken cutlets, zesty lemon, and a hint of caper goodness, beautifully tossed with your choice of long pasta.
Ingredients
Thin spaghetti
Chicken cutlets
Salt and pepper
Olive oil
All-purpose flour
Shallots
Garlic
White wine
Chicken broth
Lemon juice
Lemon
Capers
Unsalted butter
Italian parsley
Instructions
- Begin by boiling a pot of water and cooking the thin spaghetti according to the package instructions. Drain and set aside.
- Season the chicken cutlets with salt and pepper, then lightly coat each cutlet in all-purpose flour, shaking off any excess.
- In a large skillet, heat olive oil over medium heat and add the flour-coated chicken cutlets. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add minced shallots and garlic, cooking until fragrant. Pour in the white wine, scraping the bottom of the pan to deglaze, and let it simmer for a couple of minutes.
- Add chicken broth, lemon juice, and lemon slices to the skillet. Stir in capers and return the chicken cutlets back to the pan. Simmer for about 5 minutes to allow flavors to meld.
- Finish by stirring in unsalted butter to enrich the sauce, then add the cooked spaghetti to the skillet, tossing to combine.
- Garnish with freshly chopped Italian parsley before serving hot.
Notes
Make sure to use freshly squeezed lemon juice for optimal flavor. If you prefer, you can substitute the white wine with additional chicken broth.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: Chicken Piccata Pasta, chicken, pasta, Italian, lemon, capers