Chicken Piccata With Angel Hair Pasta
The recipe Chicken Piccata With Angel Hair Pasta can be made in approximately 45 minutes. For $3.0 per serving, you get a main course that serves 2. One serving contains 807 calories, 39g of protein, and 32g of fat. This recipe from Foodista requires garlic cloves, chicken broth, lemon zest, and roma tomatoes. This recipe is liked by 60 foodies and cooks. Overall, this recipe earns an excellent spoonacular score of 91%. Try chicken piccata with angel hair pastan and asparagus, Scallop Piccatan on Angel Hair, and Angel Hair Pasta with Chicken for similar recipes.
Servings: 2
Ingredients:
1/2 cup All Purpose Flour
1/3 pound Angel Hair Pasta
1 boneless Chicken Breast
2 Tablespoons Capers
1 cup Chicken Broth
2 tablespoons Fresh Basil, chiffonade
2 Garlic Cloves, finely diced
Kosher Salt and Black Pepper
1 teaspoon Lemon Zest, freshly grated
2 lemons
3 tablespoons Olive Oil
1/4 teaspoon Red Chili Flakes
1/2 cup Roma Tomatoes, diced
1 Tablespoon Unsalted Butter
Equipment:
knife
aluminum foil
wax paper
frying pan
wooden spoon
bowl
whisk
Cooking instruction summary:
- Place cup of flour in a shallow dish.
- Using a sharp knife, slice chicken breast in half.
- Place a piece of wax paper on top of each piece of chicken and pound with a kitchen mallet until it is about inch thin.
- Season the chicken well with salt and pepper. Take the chicken and roll it into the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with second piece of chicken.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Slide chicken into the skillet and saute on each side until it becomes golden brown, about 3-4 minutes each side. Once chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.
- Begin boiling the pasta.
- Using the same skillet, add remaining olive oil and saute garlic until it becomes aromatic but not browned.
- Add chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth.
- Use a wooden spoon to scrape off the tasty brown bits from the bottom of the skillet.
- Raise the temperature to medium high heat and allow the liquid to reduce by almost half.
- While the liquid is reducing, use a fork to mash together remaining 1 tablespoon of flour and butter in a small bowl. Whisk it into the reducing liquid and allow to cook for 1-2 minutes. Be sure to whisk out any lumps of flour. Check for seasonings and adjust with salt/pepper accordingly.
- Drain the cooked pasta.
- Toss the pasta in the lemon caper sauce, tomatoes, and basil, reserving a few spoonfuls of sauce. Check for seasonings and adjust with salt/pepper accordingly.
- Plate pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta. Serve immediately.
Step by step:
1. Place cup of flour in a shallow dish. Using a sharp knife, slice chicken breast in half.
2. Place a piece of wax paper on top of each piece of chicken and pound with a kitchen mallet until it is about inch thin. Season the chicken well with salt and pepper. Take the chicken and roll it into the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with second piece of chicken.In a large skillet, heat 2 tablespoons olive oil over medium heat. Slide chicken into the skillet and saute on each side until it becomes golden brown, about 3-4 minutes each side. Once chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.Begin boiling the pasta.Using the same skillet, add remaining olive oil and saute garlic until it becomes aromatic but not browned.
3. Add chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth. Use a wooden spoon to scrape off the tasty brown bits from the bottom of the skillet. Raise the temperature to medium high heat and allow the liquid to reduce by almost half. While the liquid is reducing, use a fork to mash together remaining 1 tablespoon of flour and butter in a small bowl.
4. Whisk it into the reducing liquid and allow to cook for 1-2 minutes. Be sure to whisk out any lumps of flour. Check for seasonings and adjust with salt/pepper accordingly.
5. Drain the cooked pasta. Toss the pasta in the lemon caper sauce, tomatoes, and basil, reserving a few spoonfuls of sauce. Check for seasonings and adjust with salt/pepper accordingly. Plate pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
