Lemon Piccata with Chicken
A pan seared chicken breast served over pasta with a fabulous lemon cream sauce.
Ingredients
- 16 ounces angel hair pasta
- 2 boneless skinless chicken breasts, halved horizontally and pounded thin
- 1/2 cup all purpose flour
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 3 cloves of garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons cornstarch
- 2 tablespoons capers, rinsed
- fresh parsley, finely chopped (garnish)
- lemon, thin sliced (optional garnish)
Instructions
- Cut two boneless skinless chicken breasts in half horizontally and pound them out thinly using a meat tenderizer or wooden rolling pin
- In a wide, shallow bowl, combine 1/2 cup of all purpose flour with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic salt and 1/4 teaspoon of onion powder
- Lightly coat both sides of each chicken breast in the flour mixture
- In a large skillet, add 2 tablespoons of butter and 3 tablespoons of olive oil and place it over medium to medium high heat
- Once the butter has melted and the pan is warm, add the chicken leaving a little space in between each piece
- Brown both sides of the chicken and then transfer it onto a paper towel lined plate and set aside
- Carefully drain any excess olive oil from the skillet and return it to the stovetop over medium heat
- Add 2 tablespoons of butter and 3 cloves of finely minced garlic into the skillet
- Cook for 60 seconds, stirring constantly, until the garlic is fragrant and all of the brown bits have been scraped up
- Add 1 1/2 cups of chicken stock, 1 cup of heavy cream and 1/4 of freshly squeezed lemon juice to the skillet and bring to a simmer
- Start to boil a large pot full of water for the pasta
- Add 1 1/2 tablespoons of cornstarch to the remaining 1/2 cup of chicken stock and stir until smooth
- Add the cornstarch and chicken stock into the simmering sauce and stir to combine
- Continue to simmer the sauce as you boil the pasta according to the directions on the box *Don't forget to add a big pinch of salt to the boiling water before you add the pasta!
- Drain pasta and transfer it into the sauce
- Add 2 tablespoons of capers and toss to coat the pasta generously
- Add a portion of pasta and one chicken breast to each plate
- Garnish with thinly sliced lemons and finely chopped parsley