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Chicken Piccata Pasta
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Ingredients
0 of 20 gathered
Step by step
Method
5 steps
- 1
Stir the broth, bouillon, dried parsley, and Dijon in a measuring cup. Mix the flour and Parmesan in a shallow bowl. Cut the chicken into 2-inch strips, pat it dry, and season with salt and pepper.
- 2
Rub the chicken with 1 tablespoon olive oil, then coat it in the flour mixture. Heat the remaining oil in a skillet over medium-high heat and cook the chicken 3–4 minutes per side, until golden and 165°F. Set it aside.
- 3
Bring a large pot of salted water to a boil for the pasta. Add the wine to the chicken skillet, scrape up the browned bits, and simmer 4–5 minutes, until reduced by about half. Add 3 tablespoons butter and the garlic for 1 minute, then stir in the flour.
- 4
Add the broth mixture in small splashes while stirring. Simmer gently while the pasta cooks until al dente. Reserve ¼ cup pasta water, drain the pasta, and add it to the sauce with the capers.
- 5
Turn the heat low and stir in the Parmesan and lemon juice. Return the chicken, add the remaining cold butter, and toss until melted. Loosen with pasta water if needed, then garnish with parsley and lemon.