Chicken Piccata with Pasta

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Rachel harnessed all the flavors of the classic Italian dish piccata, adding chunks of juicy chicken breast. The dish turned out quite light.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. extra virgin olive oil
600 g chicken breast fillet, cut into 2.5 cm cubes.
Salt and pepper
1.5 tbsp (75 g) butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons of wheat flour
0.5 cups white wine
Juice of one lemon
1 cup chicken or vegetable broth
3 tablespoons capers, drained
0.5 cup chopped parsley
450 g penne pasta, cooked until half done
Sliced or torn chives, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, garlic, shallots, flour, white wine, lemon juice, capers, parsley, penne pasta, chives

Cooking the dish according to the recipe:

Heat a deep nonstick frying pan to medium-high heat. Add a tablespoon of olive oil and the chopped chicken. Season with salt and pepper and fry until golden brown, about 5-6 minutes.
Transfer the chicken to a separate pan, return the pan to the stove, and reduce the heat to medium. Add more olive oil and 1 tbsp (15 g) of butter, garlic, and shallots. Sauté the garlic and shallots for 3 minutes. Add the flour and cook for 2 minutes. Stir in the wine and reduce for 1 minute.

Stir the lemon juice and broth into the sauce. Add the capers and parsley. Once the liquid has evaporated, stir in the remaining 0.5 tablespoons of oil to give the sauce a little shimmer. Add the chicken to the sauce and heat through for 1-2 minutes.