Chicken Piccata
By Cooper Brooks
JUMP TO RECIPE
Difficulty: Medium
Servings: 4
Ingredients
- 2 boneless, skinless chicken breasts
- salt, to taste
- Black pepper , to taste
- All-purpose flour, for dredging
- 2 tablespoons high smoke point cooking oil
- 1 tablespoon capers
- ½ cup dry white wine
- ¼ cup fresh lemon juice
- ¼ cup chicken stock
- 2 cloves garlic, minced
- 1 small shallot, minced
- 3 tablespoons cold unsalted butter, cut into ¼-inch cubes
- 9 ounces pappardelle, cooked
- Italian parsley, for garnish
- grated Parmesan, for garnish
Directions
Season both sides of chicken breasts with salt and pepper and lightly dredge in the flour.
Heat pan and add oil. Place chicken and brown each side. Add capers, garlic, and shallot, and slightly sweat. Carefully add wine and lemon juice and reduce by half.
Stir in chicken stock, and reduce by half again. Add butter, and continue to stir until a thick sauce forms.
Add cooked pasta.
Plate, and garnish with chopped parsley and grated Parmesan.