Classic Chicken Piccata with angel hair pasta and lemon-caper sauce

Whats for dinner tonight?  Try out this amazing Chicken Piccata dish Mac and I put together with the help of HomeChef.  Its even better when you pair it with a glass of Pinot Grigio and a little jazz.  We chose to jam out to the group, "BadBadNotGood".  Check out the recipe below courtesy of HomeChef:

If you'd like to try Home Chef do so through our invitation: CLICK HERE

  •  Lemon
  • 4 Parsley Sprigs
  • 3 oz. Grape Tomatoes
  • 1 Shallot
  • 2 Boneless Skinless Chicken Breasts
  • 2 oz. Flour 
  • 6 oz. Angel Hair Pasta 
  • 2 tsp. Chicken Base
  • 1⅕ oz. Butter
  • 1 oz. Capers
  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl
  • 1 Large Pan

Zest lemon, halve, and juice. Stem and mince parsley. Quarter grape tomatoes. Peel and mince shallot. Rinse chicken breasts and pat dry. On a separate cutting board, cut each chicken breast into three pieces. Place on work surface, cover with plastic wrap, and gently pound cutlets with a meat mallet or small pan to a uniform thickness of ⅓”. Season with ½ tsp. salt and ¼ tsp. pepper.

Mix flour and ¼ tsp. salt in a small mixing bowl. Dredge chicken cutlets in flour-salt mixture, shake off excess, and place on a plate.

Heat a large pan over high heat. Add 1 ½ Tbsp. olive oil and chicken cutlets to hot pan and cook on one side until golden brown, 3-4 minutes. Flip cutlets and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Transfer chicken to a plate and cover with foil. Reserve pan; no need to wipe clean.

Add pasta to boiling water and stir constantly, 30 seconds. Cook until al dente, 3-5 minutes. Ladle out 1 cup pasta cooking water to make sauce and strain pasta in wire-mesh strainer. Return pasta to pot, toss with 2 tsp. olive oil, and set aside.

Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and shallots to hot pan and cook until fragrant, 30 seconds. Stir in chicken base, reserved pasta cooking water, and ½ tsp. lemon zest. Bring to a boil and cook until slightly thickened, 3-4 minutes. Remove from burner and whisk in butter. Add half the saucehalf the parsley, 1½ Tbsp. lemon juice, and tomatoes to cooked pasta. Toss to combine.

Add capers to remaining sauce in pan. Place three cutlets on each plate and drizzle with remaining sauce. Place a serving of pasta on plate and garnish with remaining parsley and remaining lemon zest.

Cornell WatsonComment