Chicken Piccata with Angel Hair Pasta
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Ingredients for - Chicken Piccata with Angel Hair Pasta

1. All-purpose flour - ⅓ cup
2. Fresh ground black pepper - ¼ teaspoon
3. Paprika - ¼ teaspoon
4. Skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces - 1 pound
5. Olive oil - 2 tablespoons
6. Garlic, minced - 1 clove
7. Butter, divided - 4 tablespoons
8. Dry white wine - 1 cup
9. Chicken broth - ⅓ cup
10. Fresh lemon juice - ¼ cup
11. Capers - 2 tablespoons
12. Chopped fresh parsley - 2 tablespoons
13. Angel hair pasta, cooked and drained - 1 (8 ounce) package

How to cook deliciously - Chicken Piccata with Angel Hair Pasta

1. Stage

Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.

2. Stage

Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.

3. Stage

Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.

4. Stage

Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes. Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes. Stir in parsley and remaining 2 tablespoons butter. Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.

5. Stage

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.

6. Stage

Transfer chicken pieces to a serving dish and drizzle with a few tablespoons sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce.

7. Stage

Portion noodles onto serving plates and top with chicken.