Chicken Piccata & Pasta in a Lemon Caper Sauce

This meal truly speaks for itself. Fancy and uncomplicated, rich and filling. The fact that it takes about half an hour from skillet to table is a major plus for me! Definitely one of my personal favorites! Enjoy!

"You don't have to cook fancy or complicated masterpieces-- just good food from fresh ingredients."

- Julia Child

CHICKEN PICCATA & PASTA IN A LEMON CAPER SAUCE

Prep Time: 15 minutes, Cook Time: 30 minutes, Servings: 4

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INGREDIENTS:

4 boneless chicken breasts, pounded thin

1/2 all-purpose flour, seasoned with salt & pepper to taste

5 tablespoons olive oil

4 tablespoonS butter

2 cloves garlic, minced

2 tablespoons capers, drained & rinsed

1/2 dry white wine

1 cup chicken broth

4 tablespoons freshly squeeze lemon juice (about 1 lemon)

2 tablespoons fresh parsley, chopped

Cooked pasta

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DIRECTIONS:

1. Dredge both sides of the chicken in seasoned flour, and shake off the excess. 

2. Melt 2 tablespoons of butter with olive oil in a large skillet over medium-high heat.

3. Place chicken breasts in the hot oil and butter, and fry until both sides are golden brown and the chicken is cooked through, about 5 minutes for each side. Transfer chicken breasts to a plate.

4. Add remaining butter, garlic, and capers to the skillet. Saute for about 30 seconds. Then, add lemon juice, white wine, and chicken broth. Bring to a boil while scraping off the fond (brown bits from the bottom of the skillet). 

5. Return chicken breasts to the skillet and cook for an additional 5 minutes, until the sauce is slightly reduced. 

6. Transfer the chicken breasts to a large serving platter, and pour about half of the sauce onto the chicken. Sprinkle with chopped parsley.

7. Toss cooked pasta in the remaining sauce, and serve immediately.

xoxo,

CHRISTINA