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angel hair pasta beneath sliced lightly flour-browned skinless chicken breast cutlets, with small capers in a glossy lemon pan sauce
Andre Lewis

Chicken Piccata Pasta

Thin, lightly floured cutlets leave a useful browned base for the lemon-caper sauce. Shake off the extra flour so it doesn't form a thick crust that falls away into the wine. Angel hair cooks quickly, so start it when the chicken is resting and the sauce is nearly ready. The capers bring salty little bites throughout the noodles. Keep the butter finish gentle and use a little pasta water if the sauce tightens before you've divided everything among the plates.
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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. Bring a large pot of water with the tablespoon salt to a boil. Season chicken with its salt and pepper, dredge lightly in flour and shake off excess.
  2. Heat oil in a large skillet over medium heat and cook cutlets for 4 to 5 minutes per side until golden and at least 165°F. Transfer to a board and rest.
  3. Add wine and broth to the skillet and scrape up browned bits. Simmer for 3 minutes, then add lemon juice and capers and cook for 1 minute.
  4. Meanwhile, cook angel hair according to its package time. Reserve 1/2 cup pasta water and drain; remove sauce from heat and swirl in cold butter.
  5. Toss pasta with the sauce, adding reserved water a tablespoon at a time if needed. Slice chicken and serve over the lemon-caper noodles.