Description
Chicken Piccata is a classic Italian-American dish featuring tender, golden-browned chicken breasts served with a tangy lemon-caper sauce enriched with butter, olive oil, and a splash of heavy cream. Paired with delicate angel hair pasta, this restaurant-quality meal comes together quickly in about 30 minutes, offering a perfect balance of zesty flavors and creamy richness.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (about 2 lbs.)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1/3 cup all-purpose flour
Cooking Fats
- 2 tbsp butter, divided
- 4 tbsp olive oil, divided
Sauce
- 3/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 3 tbsp lemon juice
- 1/2 cup heavy cream
- 1 tbsp chopped fresh parsley, plus more for serving
- 2 tbsp capers (optional)
Pasta
- 8 oz angel hair pasta
Instructions
- Prepare Pasta Water: Bring a pot of water to a simmer on the stove for cooking the angel hair pasta later, ensuring it’s ready when the sauce is done.
- Flatten and Season Chicken: If chicken breasts are thick, pound them gently to flatten slightly for even cooking. Sprinkle both sides with salt and pepper, then dredge each breast in flour, shaking off the excess.
- Brown the Chicken: In a large skillet, heat 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Fry two chicken breasts at a time until golden brown on each side, about 3 minutes per side. Adjust time depending on thickness. Remove cooked chicken to a plate.
- Cook Remaining Chicken: Add remaining tablespoon of butter and 2 tablespoons olive oil to the skillet. Repeat frying with the remaining chicken breasts, monitoring heat to prevent burning.
- Make the Sauce Base: Lower heat to medium-low. Pour in white wine, chicken broth, and lemon juice. Whisk the mixture, scraping up browned bits from the pan bottom. Increase heat to medium and simmer until sauce reduces by half to two-thirds, seasoning with salt and pepper as it cooks.
- Add Cream and Finish Sauce: Reduce heat to low. Stir in heavy cream, whisking to combine. Cook the sauce 1 to 2 minutes more until it thickens enough to coat the back of a spoon. Adjust seasoning and acidity; add more broth or cream if too tangy. Stir in chopped parsley and optional capers to complete the sauce.
- Cook Pasta: Just before serving, cook angel hair pasta in the simmering water until al dente, being careful not to overcook.
- Plate and Serve: Using tongs, twirl a medium mound of pasta onto each plate. Place a browned chicken breast beside the pasta. Spoon the lemon-caper sauce over the chicken and pasta, garnishing with additional parsley, then serve immediately.
Notes
- This Chicken Piccata can be prepared in about 30 minutes, making it perfect for a quick yet impressive meal.
- The addition of heavy cream to the lemon sauce gives it a rich, decadent finish that balances the bright acidity.
- Capers add a nice salty tang but can be omitted if preferred.
- Be careful not to overcook the pasta; angel hair cooks very quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 838
- Sugar: 3 g
- Sodium: 699 mg
- Fat: 37 g
- Saturated Fat: 14 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 61 g
- Cholesterol: 214 mg
