Ingredients
Chicken and Coating
- 1 ½ pounds boneless skinless chicken breasts, thin cut
- Salt and black pepper to taste
- ⅓ cup all purpose flour
- 3 tablespoons parmesan cheese, grated
Sauce
- 3 tablespoons extra virgin olive oil
- 5 tablespoons salted butter, divided
- 3 tablespoons shallot, finely diced
- 1 teaspoon garlic, minced
- ½ cup chicken broth
- 1 medium lemon, juiced and zested (3 tablespoons fresh lemon juice + 1 tablespoon lemon zest)
- ¼ cup capers
Pasta and Garnish
- ½ pound angel hair pasta, cooked according to box instructions
- 2 tablespoons parsley, freshly chopped
Instructions
- Prepare the Chicken: Trim the chicken breasts and use a mallet to pound them thin, ensuring even cooking and tenderness.
- Coat the Chicken: In a shallow bowl, mix together salt, black pepper, all purpose flour, and grated parmesan cheese. Press each chicken breast into the mixture, flipping to fully coat both sides evenly.
- Cook the Chicken: Heat a large skillet over medium-high heat and add the olive oil and 3 tablespoons of butter. Once the butter has melted, add the coated chicken pieces in batches, avoiding overcrowding. Cook each side for 3-4 minutes until golden brown and cooked through. Remove chicken and set aside on a plate.
- Sauté Aromatics: In the same skillet, add the diced shallot and sauté for 2 minutes until softened. Add minced garlic and cook for approximately 30 seconds until fragrant.
- Make the Sauce: Reduce heat to medium-low, pour in chicken broth, and scrape up any browned bits from the pan bottom. Let the broth reduce by half to concentrate flavors.
- Add Lemon and Capers: Stir in fresh lemon juice and zest. Add the remaining 2 tablespoons of butter and capers, stirring until the butter melts and the sauce becomes glossy.
- Combine Chicken with Sauce: Return the chicken to the pan and flip to coat it thoroughly in the lemon-caper sauce, warming it through.
- Serve: Plate the cooked angel hair pasta and top with the lemon chicken piccata. Garnish with freshly chopped parsley for color and freshness.
Notes
- For best results, pound the chicken breasts to an even thickness to ensure quick and even cooking.
- If you don’t have angel hair pasta, thin spaghetti or capellini can be used as a substitute.
- Adjust the amount of lemon juice and capers to your taste preference if you prefer a more or less tangy dish.
- To keep chicken warm while cooking in batches, place cooked pieces on a baking sheet covered with foil in a low oven (around 200°F).
- This recipe can easily be doubled to serve a larger crowd.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
