Chicken Piccata Pasta (Recipe 104 of 150)

Chicken Piccata is a favorite of mine. I've got several versions of this recipe and all of them include the main components of chicken piccata: chicken, lemon, butter and capers.

Piccata sauce is usually light and thus great for a hot summer evening. This one is no different. The flavors of the capers and lemon go together perfectly. The balance is spot on. It's not too acidic considering the briny capers and the tart lemon juice. I don't know how it works, it just does. 

Careful salting this recipe too. Capers tend to be a little salty, so season once the sauce is together to make sure you don't over salt it. 

Chicken Piccata Pasta

Recipe from Recipe Runner

Serves 4

• 2 T extra virgin olive oil, divided
• 1 1/4 pounds boneless skinless chicken breasts, cut into bite sized pieces
• 3 T flour, all purpose or gluten free
• Kosher salt and fresh ground black pepper to taste
• 1 T butter
• 1/2 c diced shallot
• 3 cloves of garlic, grated or minced
• 1/2 c dry white wine
• 1 c low sodium chicken broth
• 1/4 c fresh lemon juice
• 2 T capers, drained
• Kosher salt and fresh ground black pepper to taste
• 1/4 c chopped flat leaf parsley
• 12 ounces uncooked penne pasta, gluten free if needed

Cook the pasta according to package instructions while you make the chicken.

Toss the cubed chicken in 1 tablespoon of flour until coated. Heat a deep nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom of the skillet. Add the chicken to the pan and season with salt and pepper.

Brown the chicken until lightly golden, about 5 minutes. Remove it from the skillet and onto a plate. Return the skillet to the heat and reduce the heat to medium. Add the remaining tablespoon of olive oil and the tablespoon of butter, shallots and garlic to the skillet. Sauté for 2-3 minutes and then add the remaining 2 tablespoons of flour. Cook and stir for 1-2 minutes.

Whisk in the wine and reduce the liquid for approximately 1 minute. Whisk the lemon juice and chicken broth into sauce. Season with salt and pepper and stir in the capers and parsley. When the sauce comes to a bubble, add the chicken back to the skillet along with the pasta and heat through. Taste for seasoning and serve.