I was as at a friend’s house for dinner and watched him whip up a delicious dish. Chicken Piccata. It is easy, but the presentation can just be so pretty.
Here is an easy recipe for you.
Ingredients:
1 pound spaghetti
1 pound boneless, skinless chicken breasts
Kosher salt and freshly ground pepper to taste
1/2 cup all-purpose flour
4 Tablespoons unsalted butter, divided
2 cloves (or more) garlic, minced
1/4 cup diced shallots
3/4 cup chicken broth
1/4 cup dry white wine
juice of one lemon
1/2 cup heavy cream
1/4 cup capers, drained
2 tablespoons chopped fresh parsley leaves
Directions:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced about 5 minutes.
Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
Serve immediately with the chicken on top of the chicken, garnished with parsley.
