Chicken Piccata 🍝 #food #foodie #shorts

Chicken Piccata with that silky lemon butter caper sauce spooned all over pasta. One bite and suddenly you feel like you trained in a little Italian kitchen somewhere. This one is staying in the weeknight rotation for sure. 🤌🏾🤌🏾🤤

Chicken Piccata

Ingredients

2 large chicken breasts, butterflied
1 cup flour
1 tsp garlic powder
1 minced shallot
5 cloves garlic, minced
1/4 cup olive oil
1/2 cup white wine
1/2 cup chicken stock
Juice of 1/2 lemon
2 tbsp capers
2 tbsp minced parsley
1 tsp diced tarragon
3 tbsp cold butter, cubed
Parmigiano Reggiano, for finishing
Salt and pepper to taste
Cooked spaghetti

Instructions

Pound chicken thin and season with salt and pepper. Season flour with salt, pepper, and garlic powder, then lightly dredge the chicken.

Heat olive oil in a skillet and cook chicken until golden and cooked through. Remove and set aside.

In the same pan sauté shallot and garlic, then deglaze with white wine and reduce slightly. Add chicken stock, lemon juice, and capers and let simmer.

Stir in parsley, tarragon, and cold butter to create a silky sauce. Return chicken to the pan and spoon sauce over to finish cooking. Reserve some of the pan sauce for the pasta.

In a separate skillet, add the cooked spaghetti with the reserved sauce and Parmigiano Reggiano. Toss until glossy and coated, adding a splash of stock if needed to loosen the sauce. Serve the chicken over the pasta and spoon extra sauce on top.