Go Back
Chicken Piccata Pasta on a plate
Andre Lewis

Chicken Piccata Pasta

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry angel hair pasta
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast sliced horizontally into 1/2-inch cutlets
  • 1/2 tsp fine salt for chicken
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1 tbsp olive oil
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tbsp capers drained
  • 2 tbsp cold unsalted butter cubed

Method
 

  1. Boil large pot of water with tablespoon salt. Season chicken with its salt and pepper; lightly flour and shake off excess.
  2. Heat oil in large skillet over medium; cook cutlets 4 to 5 minutes per side until golden and at least 165°F. Rest on board.
  3. Add wine and broth; scrape browned bits. Simmer 3 minutes; add lemon juice and capers and cook 1 minute.
  4. Meanwhile, cook pasta according to package. Reserve 1/2 cup water; drain. Remove sauce from heat; swirl in cold butter.
  5. Toss pasta with sauce, adding water by tablespoon if needed. Slice chicken; serve over noodles.