Chicken Piccata Capellini

Chicken Piccata Capellini ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 0.5 cup all-purpose flour
• 0.5 tsp salt
• 0.25 tsp black pepper
• 10 oz capellini (angel hair) pasta
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 0.5 cup dry white wine (e.g., Sauvignon Blanc)
• 0.75 cup chicken broth
• 0.25 cup fresh lemon juice
• 2 tbsp capers, drained
• 0.25 cup fresh parsley, chopped

How to make Chicken Piccata Capellini

1. Slice the 1.5 lbs boneless, skinless chicken breasts horizontally into thin cutlets (about 1/4-inch thick). Place them between two sheets of plastic wrap and pound with a meat mallet until uniformly 1/8-inch thick. In a shallow dish, whisk together 0.5 cup all-purpose flour, 0.5 tsp salt, and 0.25 tsp black pepper. Dredge each chicken cutlet in the seasoned flour, shaking off any excess.
2. Bring a large pot of salted water to a rolling boil. Add the 10 oz capellini pasta and cook according to package directions until al dente, usually 2-4 minutes. Reserve 1 cup of the pasta cooking water before draining.
3. While the pasta cooks, heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the floured chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 2-3 minutes per side, until golden brown and cooked through. Remove the cooked chicken to a plate and keep warm.
4. Reduce the heat to medium. Add the 0.5 cup dry white wine to the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 1-2 minutes until it has slightly reduced.
5. Stir in the 0.75 cup chicken broth, 0.25 cup fresh lemon juice, and 2 tbsp drained capers. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to reduce slightly.
6. Remove the skillet from the heat. Add the remaining 2 tbsp unsalted butter, swirling it into the sauce until it has melted and the sauce is slightly emulsified and glossy. Season the sauce with salt and black pepper to taste.
7. Return the cooked chicken cutlets to the skillet, spooning the piccata sauce over them to ensure they are well coated. Gently warm through for about 1 minute.
8. Add the drained capellini pasta directly to the skillet with the chicken and sauce. Use tongs to toss the pasta with the chicken and sauce until thoroughly combined. If the sauce seems too thick, add a splash of the reserved pasta cooking water.
9. Divide the Chicken Piccata Capellini among serving plates, garnishing each with 0.25 cup chopped fresh parsley. Serve immediately.

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