This is very close to Chicken
Piccata; however, it’s not breaded and fried.
That said, it’s full of lemony goodness and so much delicious
flavor. I decided to serve with rotini
pasta, but you could use spaghetti or linguini if you prefer.
Ingredients:
¼ cup flour
¼ tsp. black pepper
¼ tsp. garlic salt
2 large chicken breasts, cut in half
lengthwise to make them thinner
1 Tbls. Olive Oil
1 Tbls. Butter
8 ounce of pasta, cooked until done. Reserve some of the cooking liquid.
(Rather than draining my pasta, I typically remove it from the boiling water using a stainless steel spider/strainer – and add the pasta directly to the sauce. The pasta water retains some of the starch and helps to thicken your sauce.)
1 ½ cup chicken broth
¼ cup dry white wine
3 Tbls. Fresh lemon juice
Clove of garlic, minced
Pinch of Red Pepper Flakes
2 Tbls. Capers, drained
Additional 1 Tbls. Butter
Parmesan Cheese and Fresh Parsley for garnish
Directions
Begin boiling your water for the
pasta.
Butterfly and cut the chicken breasts
in half for four servings.
Mix the flour, pepper and garlic salt
in a dish/bowl for dredging the chicken.
Heat a skillet over medium flame, add
the olive oil and butter.
Dredge the chicken in the flour
mixture. Reserve the flour, as you will
use a bit of it when making the sauce.
Add the chicken to the skillet after
the butter has melted.
Cook the chicken on one side for 5
minutes.
Add the pasta to the water when you
flip the chicken and cook chicken for an additional 5 minutes.
Remove chicken from skillet and reserve
on a plate, keeping it warm.
Add the additional tablespoon of
butter to the skillet, along with 1 tablespoon of the reserved flour mixture.
Cook the butter and flour mixture for
a minute or two, making a roux.
Check your pasta, it is likely just
about done.
Add the lemon juice and wine to the
skillet, scraping up any cooked bits from the skillet.
Add the garlic and red pepper flakes.
Slowly add the chicken broth to the
skillet. Stir until the mixture begins to thicken.
Add the capers at the last minute,
heat through and turn off the flame.
Remove approximately a ½ cup of the
sauce to use as a topping for the chicken.
Add the pasta directly to the
remaining sauce in the skillet, cook until all liquid is absorbed. You can add a bit more wine and lemon juice
if necessary – along with salt and pepper to taste.
Serve the chicken on top of the
pasta. Spoon some of the reserved sauce
on top of each chicken breast. Garnish
with Parmesan cheese and fresh parsley.
