Chicken Piccata

Ingredients

• 0.33 cup All-Purpose Flour (sifted)
• 0.5 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 4 pieces Chicken Breast (skinless, boneless, about 6‑oz each)
• 1 tablespoon Extra Virgin Olive Oil (for pan‑frying)
• 4 tablespoons Unsalted Butter (divided: 2 Tbsp for frying, 2 Tbsp for sauce)
• 8 ounces Mushrooms (sliced (white button or cremini))
• 0.5 cup Dry White Wine (such as Sauvignon Blanc)
• 2 cloves Garlic (minced)
• 1 whole Lemon (juiced (about 2‑3 Tbsp))
• 2 tablespoons Capers (rinsed and drained)
• 1 cup Heavy Cream (cold)
• 0.25 cup Parmesan Cheese (freshly grated)
• 8 ounces Angel Hair Pasta (cooked al dente)
• 2 tablespoons Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare Flour Dredge

   In a shallow bowl combine 1/3 cup flour, 1/2 tsp salt, and 1/2 tsp black pepper. Whisk until evenly mixed.

   Time: PT5M

2. Butterfly and Pound Chicken

   Place each chicken breast on a sheet of plastic wrap, cover with another sheet, and slice horizontally to butterfly. Using a meat tenderizer, pound each piece to an even 1/4‑inch thickness, keeping the wrap in place to contain juices.

   Time: PT10M

3. Dredge Chicken

   Lightly coat each pounded chicken piece in the flour mixture, pressing gently so the flour adheres to all sides. Shake off excess and set on a clean plate.

   Time: PT5M

4. Pan‑Fry Chicken

   Heat a large skillet over medium heat. Add 1 Tbsp olive oil and 2 Tbsp butter, swirling to coat. When the butter foams, add the chicken pieces. Cook 3 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a plate.

   Time: PT6M

   Temperature: medium heat

5. Set Chicken Aside

   Remove the cooked chicken from the skillet and keep warm on a plate covered loosely with foil.

   Time: PT2M

6. Sauté Mushrooms

   Lower the heat to medium‑low. Add the sliced mushrooms to the same skillet with the remaining 2 Tbsp butter. Cook, stirring occasionally, until the mushrooms release their moisture and turn golden, about 5 minutes.

   Time: PT5M

   Temperature: medium‑low heat

7. Deglaze with Wine

   Increase heat to medium and pour in 1/2 cup white wine, scraping the browned bits from the pan. Let the wine reduce by half, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

8. Build the Creamy Lemon‑Caper Sauce

   Stir in the remaining 2 Tbsp butter, minced garlic, lemon juice, and capers. Cook 1 minute, then slowly whisk in 1 cup heavy cream. Add a pinch of salt and 1/4 cup grated Parmesan. Simmer gently, stirring, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

9. Combine Chicken and Mushrooms

   Return the fried chicken pieces and sautéed mushrooms to the skillet, spooning sauce over them. Heat for 3 minutes, turning the chicken once, until everything is hot and the chicken absorbs some sauce.

   Time: PT3M

   Temperature: medium heat

10. Cook Pasta

    While the sauce finishes, bring a large pot of salted water to a boil. Add 8 oz angel hair pasta and cook according to package directions (about 8‑10 minutes) until al dente. Drain, reserving 1/4 cup pasta water.

    Time: PT10M

    Temperature: boiling

11. Plate and Garnish

    Divide the pasta among plates, top with chicken pieces, and spoon generous sauce over everything. Garnish with chopped cilantro and a thin lemon slice.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

45g

Fat

20g

Fiber

3g