Chicken Piccata

Ingredients

• 2 pieces Chicken Breast (boneless, skinless; butterflied and pounded thin)
• 1 tsp Kosher Salt (for seasoning chicken and final sauce)
• 1/2 tsp Black Pepper (freshly ground)
• 1/4 tsp Dried Oregano (optional, mixed into flour coating)
• 1/2 cup All-Purpose Flour (lightly seasoned with salt, pepper, and oregano)
• 2 Tbsp Vegetable Oil (for searing chicken)
• 2 Tbsp Capers (rinsed, drained; divided for sauce and garnish)
• 1.5 cup Chicken Stock (low‑sodium; homemade preferred)
• 1 whole Lemon (juiced; zest optional for garnish)
• 4 Tbsp Unsalted Butter (cold, cubed)
• 12 oz Spaghetti (cooked al dente)
• 2 Tbsp Fresh Parsley (chopped; divided for sauce and garnish)
• 1 tsp Fresh Basil (chopped; optional)
• 1 tsp Fresh Oregano (chopped; optional)
• 1 small Shallot (finely chopped)
• 2 cloves Garlic (minced)
• 1/2 cup Dry White Wine (deglazing; optional, can replace with extra stock)

Instructions

1. Trim and Butterfly Chicken

   Remove any excess fat or connective tissue, then cut each breast width‑wise to open like a book, creating two thin pieces per breast.

   Time: PT5M

2. Pound and Season

   Cover the butterflied breasts with plastic wrap and pound with a meat mallet until about 1/4‑inch thick. Sprinkle both sides with kosher salt, let rest at room temperature for 30 minutes.

   Time: PT33M

3. Prepare Flour Dredge

   In a shallow bowl combine the flour with a pinch of salt, pepper, and dried oregano. Mix well.

   Time: PT3M

4. Dredge Chicken

   Pat the chicken dry, then dip each piece into the seasoned flour, turning to coat both sides. Let rest 1–2 minutes for the coating to adhere.

   Time: PT5M

5. Sear Chicken

   Heat 2 Tbsp vegetable oil in a large skillet over medium‑high heat until shimmering. Add the chicken and sear 3–5 minutes per side, until golden brown and cooked through (internal temp 165°F).

   Time: PT10M

   Temperature: Medium‑high

6. Fry Capers (Optional)

   Remove chicken and set aside. Add 1 Tbsp oil to the same skillet, then add 1 Tbsp capers. Fry 30 seconds until crisp, then transfer to paper towels.

   Time: PT2M

   Temperature: Medium

7. Sauté Aromatics

   In the same skillet, add a splash more oil if needed. Sauté the chopped shallot until translucent (≈1 minute), then add minced garlic and cook 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium

8. Deglaze and Reduce Sauce

   Pour in 1/2 cup white wine, scraping the fond. Add 1 cup chicken stock, 2 Tbsp capers, and the juice of the lemon (zest optional). Simmer until reduced by about half.

   Time: PT5M

   Temperature: Medium

9. Mount Butter

   Turn heat off. Whisk in the cold cubed butter, one piece at a time, until the sauce becomes glossy and emulsified.

   Time: PT2M

10. Re‑heat Chicken in Sauce

    Return the seared chicken breasts to the skillet, spoon sauce over them, and let sit for 2 minutes to warm through and absorb flavor.

    Time: PT2M

11. Cook Spaghetti

    While sauce simmers, bring a large pot of salted water to a boil. Cook spaghetti al dente according to package directions, reserving 1/2 cup pasta cooking water before draining.

    Time: PT10M

    Temperature: Boiling

12. Finish Pasta in Sauce

    Add the drained spaghetti directly to the skillet with the sauce. Toss, adding reserved pasta water as needed to loosen the sauce. Stir in an additional 2 Tbsp butter, season with salt and pepper, and cook 1–2 minutes until the pasta is glossy and fully coated.

    Time: PT3M

    Temperature: Medium

13. Plate and Garnish

    Twirl a nest of pasta onto each plate, place a chicken breast on top, drizzle extra sauce, scatter fresh parsley, basil, oregano, lemon slices, and the fried capers.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g