Easy Lemon Chicken Piccata
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.88 out of 5 stars
(111)
Ingredients
4 servings
- 1 pound spaghetti
- 1 pound boneless skinless chicken breasts (cut crosswise in half)
- Kosher salt and freshly ground black pepper (to taste)
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter (divided)
- 2 cloves garlic (minced)
- 1/4 cup diced shallots
- 3/4 cup chicken broth
- 1/4 cup dry white wine*
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup heavy cream
- 1/4 cup capers (drained)
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 2
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
Step 3
Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
Step 4
Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Step 5
Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
Step 6
Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
Step 7
Serve immediately with pasta and chicken, garnished with parsley, if desired.
Step 8
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