Chicken Piccata with Angel Hair Pasta
Ingredients
- ⅓ cup all-purpose flour
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon paprika
- 1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 4 tablespoons butter, divided
- 1 cup dry white wine
- ⅓ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
- 1 (8 ounce) package angel hair pasta, cooked and drained
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Instructions
- Gather all ingredients.
- Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.
- Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.
- Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.
- Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes.
- Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes.
- Stir in parsley and remaining 2 tablespoons butter.
- Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
- Transfer chicken pieces to a serving dish and drizzle with a few tablespoons sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce. Portion noodles onto serving plates and top with chicken.
Source
Original recipe: View Original