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Chicken Piccata with Angel Hair Pasta
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Succulent chicken and angel hair pasta in a tangy wine, lemon, and caper vinaigrette.
Ingredients:
  • 0.33333334326744 cup all-purpose flour
  • 0.25 teaspoon fresh ground black pepper
  • 1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
  • 4 tablespoons butter, divided
  • 1 cup dry white wine
  • 0.33333331346512 cup chicken broth
  • 0.25 cup fresh lemon juice
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh parsley
  • 1 (8 ounce) package angel hair pasta, cooked and drained
Instructions:
  • Prepare to embark on a culinary adventure by assembling all your ingredients.
  • Combine flour, pepper, and paprika in a shallow dish. Coat chicken evenly in the flour mixture.
  • In a large skillet over medium-high heat, sauté garlic in oil until golden and fragrant, about 1 minute. Transfer to a plate.
  • In the same skillet, melt a luxurious 2 tablespoons of butter. Sear chicken until beautifully browned on each side, around 5 minutes per side. Transfer the golden chicken to a waiting plate.
  • Add wine to the hot skillet, let it boil over high heat. Use a wooden spoon to scrape off browned bits from the pan. Boil until wine reduces by half, about 5 minutes.
  • Blend together the chicken broth, garlic, lemon juice, and capers; simmer for 5 minutes.
  • Incorporate the parsley and the remaining 2 tablespoons of butter.
  • Lower the heat to medium, put the chicken back into the skillet, and simmer until the sauce thickens, which should take approximately 15 minutes.
  • 1. Boil salted water in a large pot. Cook angel hair pasta until al dente, stirring occasionally, for 4 to 5 minutes. Drain pasta well.
  • Place the chicken on a serving dish and generously drizzle with sauce. Next, add the cooked pasta to the skillet and toss it in the remaining sauce. Serve by placing the noodles on plates and topping them with the chicken.

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