Chicken Piccata

I love irresistible dishes I can make for less than ten dollars, mostly with ingredients I have in my pantry. Creamy, lemony noodles with tender, juicy chicken breast and fresh herbs sprinkled on top makes my mouth water!

This meal also makes a great let's-sit-on-the-terrace-with-a-nice-chardonnay-and-have-dinner meal, as well as one that reheats splendidly the next day/night (not all meals are leftover-worthy).

Essentials

6 - 8 Boneless, skinless chicken breasts
1 C All-Purpose Flour
6 T Butter
4 T Canola Oil
1 Tsp Sea Salt
1 Tsp Black Pepper
angel hair pasta
1 t extra-virgin olive oil
additional pinch sea salt (for pasta water)
creamy lemon piccata sauce
fresh parsley, finely chopped (I use homegrown curly parsley)

Directions

Preheat oven to 200° fahrenheit.
Line a baking sheet with foil or silpat sheet and set aside.
In a large skillet over medium heat, add butter and oil; heat until butter melts.
Add flour to a large plate and set next to the skillet on the counter.
In a large pot over medium-high heat, fill 3/4 full with water.
Season with a pinch of sea salt and olive oil; bring to a boil.
Slice chicken breasts in half; the breasts I buy are usually too large for one serving, especially after tenderizing.
Cover one breast with a sheet of plastic wrap and tenderize (hammer) until flattened out a bit.
Remove plastic wrap, salt and pepper both sides of the breast and transfer breast to the flour plate.
Dredge breast In flour and add to skillet; fry no more than two breasts at a time.
While breasts are frying, add pasta to boiling water; boil until tender, drain, cover, set aside.
Once chicken becomes golden brown, flip and fry the other side; I usually fry each side for about 4-6 minutes.
Add fried breasts to baking sheet and place in the oven to keep warm.
Repeat steps 6 through 10 until all breasts are fried and warming.
Prepare creamy lemon piccata sauce.
To serve: place a pile of pasta on the center of the plate; add a piece of fried breast on one side of the pasta; ladle sauce over the top of both; garnish with parsley

xo, Melissa

ChickenMelissa ChildressJuly 27, 2020Capers, Lemon, Pasta

Chicken Piccata

I love irresistible dishes I can make for less than ten dollars, mostly with ingredients I have in my pantry. Creamy, lemony noodles with tender, juicy chicken breast and fresh herbs sprinkled on top makes my mouth water!

This meal also makes a great let's-sit-on-the-terrace-with-a-nice-chardonnay-and-have-dinner meal, as well as one that reheats splendidly the next day/night (not all meals are leftover-worthy).

Essentials

6 - 8 Boneless, skinless chicken breasts

1 C All-Purpose Flour

6 T Butter

4 T Canola Oil

1 Tsp Sea Salt

1 Tsp Black Pepper

angel hair pasta

1 t extra-virgin olive oil

additional pinch sea salt (for pasta water)

creamy lemon piccata sauce

fresh parsley, finely chopped (I use homegrown curly parsley)

Directions

Preheat oven to 200° fahrenheit.

Line a baking sheet with foil or silpat sheet and set aside.

In a large skillet over medium heat, add butter and oil; heat until butter melts.

Add flour to a large plate and set next to the skillet on the counter.

In a large pot over medium-high heat, fill 3/4 full with water.

Season with a pinch of sea salt and olive oil; bring to a boil.

Slice chicken breasts in half; the breasts I buy are usually too large for one serving, especially after tenderizing.

Cover one breast with a sheet of plastic wrap and tenderize (hammer) until flattened out a bit.

Remove plastic wrap, salt and pepper both sides of the breast and transfer breast to the flour plate.

Dredge breast In flour and add to skillet; fry no more than two breasts at a time.

While breasts are frying, add pasta to boiling water; boil until tender, drain, cover, set aside.

Once chicken becomes golden brown, flip and fry the other side; I usually fry each side for about 4-6 minutes.

Add fried breasts to baking sheet and place in the oven to keep warm.

Repeat steps 6 through 10 until all breasts are fried and warming.

Prepare creamy lemon piccata sauce.

To serve: place a pile of pasta on the center of the plate; add a piece of fried breast on one side of the pasta; ladle sauce over the top of both; garnish with parsley

xo, Melissa