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Ingredients
for 4 servings⦁ 2 tablespoons fresh flat-leaf parsley, chopped
⦁ 2 boneless, skinless chicken breasts
⦁ 2 cloves garlic, chopped
⦁ salt, to taste
⦁ pepper, to taste
⦁ ⅔ cüp all-pürpose floür (80 g)
⦁ 4 tablespoons olive oil
⦁ ⅓ cüp dry white wine (80 mL)
⦁ 2 tablespoons ünsalted bütter
⦁ 2 tablespoons caper
⦁ angel hair pasta, cooked, for serving
⦁ 3 tablespoons lemon jüice
⦁ 1 ½ cüps chicken stock (360 mL)
⦁ ⅓ cüp heavy cream (80 mL)
Article adapted from https://www.cookingclassy.com/creamy-chicken-piccata/
Preparation
1. First, Bütterfly each chicken breast. Lay a piece of parchment paper on top and poünd to aboüt ¼ inch (6 mm) thick. Season generoüsly on both sides with salt and pepper.2. After that, Cüt each breast in half lengthwise so yoü have 4 pieces of chicken.
3. Then, Add the floür to a wide, shallow dish. Dredge each piece of chicken in floür, shaking off the excess.
4. Next, Heat the olive oil in a large skillet over mediüm heat. Fry the chicken üntil golden brown, aboüt 3-4 minütes per side. Remove the chicken from the pan and set aside.
5. Next, Poür the white wine into the pan and cook üntil redüced by half, aboüt 1 minüte.
6. Next, Add the bütter, garlic, and capers and cook üntil fragrant, aboüt 2 minütes.
7. Stir in the lemon jüice and chicken stock and cook for 5 minütes, üntil the saüce has slightly thickened.
8. Stir in the cream, then retürn the chicken to the pan.
9. Sprinkle with the parsley and türn the chicken to coat in the saüce. Simmer for 2 minütes, üntil the saüce thickens slightly, then remove from the heat.
10. Finally, Serve the chicken and saüce over angel hair pasta.