Chicken Piccata

On Sunday night I wanted to make myself a nice home cooked meal after an eventful weekend. Chicken Piccata was one of my favorites when I first started cooking for myself but I had no made it in a while. It really hit the spot! You can’t go wrong with chicken in a garlicy, lemony sauce over angel hair!

1 or 2 thinly sliced chicken breasts

3 tbs of flour

2 tbs of olive oil

2 cloves of garlic, minced

1 cup of chicken broth

Juice of one large lemon

1 tbs of white wine vinegar

1 tbs of butter

1 cup of baby arugula

1 serving angel hair pasta

Salt, pepper, paprika

The first step is remember to defrost your chicken during the day the night you want to make this. I always have chicken in the freezer but for some reason I always forget to plan ahead and take it out. That is why this was a good Sunday meal for me because I was home most of the day and took it out!

Season 2 tbs of your flour liberally with salt, pepper and paprika. Coat chicken breasts in the seasoned flour. I don’t use egg because I don’t really want a batter coating just a light seasoned coating. Coat your frying pan with olive oil and turn heat on medium. Sauté chicken on both sides until golden brown and cooked through. Remove from pan and place on a plate lined with a paper towel to catch the excess oil.

Turn heat down to low and add your garlic. Be sure not to burn the garlic. Mix chicken broth, remaining 1 tbs of flour and 3/4 of the lemon juice together in a bowl. Be sure to whisk out any lumps from the flour. Add this mixture to the garlic and oil in the pan. Add white vine vinegar. Let the sauce bubble up a bit and thicken. Add butter to finish the sauce and to add extra richness. While you are working on your sauce you can cook angel hair pasta in salted water. Return chicken to the pan and coat with sauce.

Dress arugula with a little bit of olive oil, remaining lemon juice and salt and pepper. Use the angel hair as the base of your plate, topped with the chicken, spoon on extra sauce and then layer on the arugula salad on top. Plating like this looks fancy and ensure you get a bite of everything all together.

I like this dish because you can make it with or without pasta, it would be good over rice, or just as a salad. If you like/have capers, which are traditionally in this dish, you can toss some in with your sauce as well.


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