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Quick & Easy Chicken Piccata All Time Favorite
Food & Drink
4 Boneless, Skinless Chicken Breasts
Kosher Salt & Freshly Ground Black Pepper
4 Tbsp All-purpose Flour
5 Tbsp Butter, 4 Tbsp Olive Oil
1 cup Dry White Wine
3/4 cups Low Sodium Chicken Broth
2 whole Lemons
3/4 Cup Heavy Cream
Chopped Fresh parsley
1lb angel hair spaghetti
1 tbsp capers
Have pot of water simmering for the pasta.
If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour. Heat 2 tbsp butter and 2 tbsp of olive oil in a large skillet over medium-high heat. Fry two chicken breasts until golden
Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed! After removing the chicken, have the heat on medium to medium-low
Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper
Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minutes until sauce thickens. Taste and adjust seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong!Sprinkle in some chopped parsley & add capers
Right at the end, cook angel hair until al dente-do not overcook! With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, no need to drown it. Sprinkle a little minced parsley over top
Viola there you have it, the best tasting chicken piccata you've ever had made @ the clean comfort of your own home!!!
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