Chicken Piccata
Chicken Piccata
Ingredients
- 4 boneless, skinless thin sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup dry white wine
- 3/4 cups low-sodium chicken broth
- Juice of 2 lemons
- 3/4 cup heavy cream
- 1 tablespoon chopped fresh parsley leaves, plus more for garnish
- 1 pound angel hair pasta
Instructions
- 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 2
Season the chicken breasts with salt and pepper, to taste.
- 3
Working one at a time, dredge each chicken breast in the flour; shake to remove excess flour.
- 4
Heat the butter and olive oil in a large skillet over medium high heat. Add the chicken and cook, in two batches, until golden brown, about 3-4 minutes per side. Transfer to a plate.
- 5
Add the wine, chicken broth and lemon juice to the skillet. Bring to a boil; reduce heat and simmer until reduced by half.
- 6
Stir in the cream until the sauce thickens, about 1 minute.
- 7
Season with salt and pepper, to taste. (If the sauce has too much of a tang, try adding more broth or cream.)
- 8
Stir in the parsley.
- 9
Serve immediately, with the pasta alongside the chicken, both topped with the sauce and garnished with parsley, if desired.
