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Chicken Piccata with Bucatini Pasta
A restaurant-quality chicken piccata served over garlicky bucatini pasta, all made in under an hour at home. Thinly pounded chicken breasts are pan-fried and finished in a tangy, buttery caper sauce, paired with simple, flavorful pasta.
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Cost Breakdown
Critical Success Points
- • Pounding chicken to the correct thinness (1/4–1/3 inch)
- • Seasoning chicken directly before flouring
- • Pan-frying chicken until just golden (do not overcook)
- • Not burning the garlic in either sauce
- • Reducing the piccata sauce by half before adding butter
- • Whisking in cold butter off the heat to emulsify the sauce
Safety Warnings
- • Raw chicken can harbor bacteria; wash hands and surfaces after handling.
- • Be careful when pounding chicken to avoid injury.
- • Hot oil can splatter; lay chicken away from you.
- • Alcohol is flammable; keep pan away from open flames when adding wine.
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