Classic Chicken Piccata with angel hair pasta and lemon-caper sauce

Name: Classic Chicken Piccata with angel hair pasta and lemon-caper sauce
Cook time: 30 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 5 oz Angel Hair Pasta; 13 oz Boneless Skinless Chicken Breasts; 1 oz Butter; 1 oz Capers; 2 tsp Chicken Broth Concentrate; 2 oz Flour; 4 oz Grape Tomatoes; 1 Lemon; 1 Shallot

8 steps

Cook:30min

Like a black leather jacket or a fresh pair of Chuck Taylors, some things never go out of style. Ditto for chicken piccata, whose staying power can be attributed to simple flavors that complement each other beautifully. Lightly dredged chicken breasts, pan-fried to golden-brown perfection, are finished with a bright lemon-caper sauce. So fresh and so clean (clean!). Serve it next to a twirled mound of angel hair pasta, and you've got all the makings of a bona fide classic.

Updated at: Thu, 17 Aug 2023 12:03:49 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories715.9 kcal (36%)

Total Fat18.2 g (26%)

Carbs81.6 g (31%)

Sugars5.6 g (6%)

Protein55.2 g (110%)

Sodium692.6 mg (35%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

5 ozAngel Hair Pasta

13 ozboneless skinless chicken breasts

1 ozbutter

1 ozcapers

2 tspChicken Broth Concentrate

2 ozflour

4 ozgrape tomatoes

1lemon

1shallot

Instructions

Step 1

Before you cook: Bring 8 cups water and 1 tsp. salt to a boil in a medium pot.

Step 2

If using any fresh produce, thoroughly rinse and pat dry.

Step 3

Ingredient(s) used more than once: lemon zest, sauce

Step 4

Prepare the Ingredients: Peel and mince shallot. Zest lemon, halve, and juice. Quarter tomatoes. Pat chicken breasts dry. On a separate cutting board, cut each breast into three pieces. Cover pieces with plastic wrap, and gently pound with a heavy object to 1/3" thickness. Remove plastic wrap. Season chicken on both sides with a pinch of salt and pepper.

Step 5

Cook the Chicken: Place flour on a plate. Dredge chicken in flour, shaking off excess. Place floured chicken on another plate. Heat a large non-stick pan over medium-high heat and add 11/2 Tbsp. olive oil. Add chicken cutlets to hot pan and cook on one side until golden brown, 3-4 minutes. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

Step 6

Cook the Pasta: Once water is boiling, add pasta to and stir constantly, 30 seconds. Then cook until al dente, 3-5 minutes. Reserve 1 cup pasta cooking water. Strain pasta in a wire-mesh strainer and rinse with cold water. Return pasta to pot and toss with 2 tsp. olive oil. Set aside.

Step 7

Make the Sauce: Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and shallot to hot pan and cook until fragrant, 30-45 seconds. Stir in reserved pasta cooking water, chicken base, and 1/2 tsp. lemon zest (reserve remaining for garnish). Bring to a boil. Once boiling, stir occasionally until slightly thickened, 3-4 minutes. Remove from burner and swirl in butter.

Step 8

Finish the Dish: Add half the sauce (reserve remaining sauce in pan), tomatoes, and 11/2 Tbsp. lemon juice to pot with cooked pasta. Toss or gently stir to combine. Stir capers into remaining sauce in pan. Plate dish as pictured on front of card, spooning sauce over chicken and garnishing with remaining lemon zest (to taste). Bon appétit!

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