Chicken Piccata

 

I love irresistible dishes I can make for less than ten dollars, mostly with ingredients I have in my pantry. Creamy, lemony noodles with tender, juicy chicken breast and fresh herbs sprinkled on top makes my mouth water!

This meal also makes a great let's-sit-on-the-terrace-with-a-nice-chardonnay-and-have-dinner meal, as well as one that reheats splendidly the next day/night (not all meals are leftover-worthy).

 
 
 
 

Elements

6 - 8 BONELESS, SKINLESS CHICKEN BREASTS

1 CUP ALL-PURPOSE FLOUR

6 TABLESPOONS BUTTER

4 TABLESPOONS OLIVE OIL

1 TEASPOON SEA SALT

1 TEASPOON BLACK PEPPER

ANGEL HAIR PASTA

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

ADDITIONAL PINCH SEA SALT (FOR PASTA WATER)

CREAMY LEMON PICCATA SAUCE

FRESH PARSLEY, FINELY CHOPPED (I USE HOMEGROWN CURLY PARSLEY)

Directions

  1. Preheat oven to 200° Fahrenheit.

  2. Line a baking sheet with foil or silpat sheet and set aside.

  3. In a large skillet over medium heat, add butter and oil; heat until butter melts.

  4. Add flour to a large plate and set next to the skillet on the counter.

  5. In a large pot over medium-high heat, fill 3/4 full with water.

  6. Season with a pinch of sea salt and olive oil; bring to a boil.

  7. Slice chicken breasts in half; the breasts I buy are usually too large for one serving, especially after tenderizing.

  8. Cover one breast with a sheet of plastic wrap and tenderize (hammer) until flattened out a bit.

  9. Remove plastic wrap, salt and pepper both sides of the breast and transfer breast to the flour plate.

  10. Dredge breast In flour and add to skillet; fry no more than two breasts at a time.

  11. While breasts are frying, add pasta to boiling water; boil until tender, drain, cover, set aside.

  12. Once chicken becomes golden brown, flip and fry the other side; I usually fry each side for about 4-6 minutes.

  13. Add fried breasts to baking sheet and place in the oven to keep warm.

  14. Repeat steps 6 through 10 until all breasts are fried and warming.

  15. Prepare Creamy Lemon Piccata Sauce.

  16. To serve: place a pile of pasta on the center of the plate; add a piece of fried breast on one side of the pasta; ladle sauce over the top of both; garnish with parsley

 
 

x, Melissa

 
ChickenMelissa ChildressCapers, Lemon, Pasta