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 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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