Chicken Piccata

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This recipe is so delicious and you will want to make this again and again. It is one of our personal favorites! 

Ingredients:

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*
Juice of 1 lemon
1/2 cup heavy cream
1/4 cup capers, drained
2 tablespoons chopped fresh parsley leaves
*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

Directions:

1. Bring salted water to a boil then add noodles
2. Season chicken with salt and pepper, to taste, then dredge chicken in flour.
3. Melt 2 tablespoons butter in a large 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.
4. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
5. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
6. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
7. Serve immediately with pasta and chicken, garnished with parsley, if desired.

Click here to view original recipe