Chicken Piccata Pasta

Chicken Piccata Pasta

This sounds like a good recipe, on my to cook list for sure. Capers, never seen them where I live. Don't have 3 tablespoons of capers? Use 2 green olives and 1 inch of dill pickle, mince those up, similar but not perfect.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 600 grams chicken breasts, cut into 1 inch cubes, (1 1/3 lbs)
  • 2 tablespoons olive oil
  • salt and black pepper, to taste
  • 1 1/2 tablespoons butter
  • 4 cloves garlic, smashed and minced
  • 2 shallots, chopped
  • 2 tablespoons all purpose flour
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 cup chicken stock, fresh or from powder
  • 3 tablespoons capers, drained
  • 1/2 cup fresh parsley, chopped
  • 500 grams Penne pasta, cooked to just tender, (1 lb)
  • spring onions, chopped, for garnish

Instructions
 

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium.
  • Add another tablespoon of olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Cook the garlic and shallots 3 minutes. Add flour and cook 2 more minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
  • Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Notes

The chicken would cost about 50 Baht/600 grams. For 4 servings, this is about 37 cents per servings.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

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