Chicken Piccata
By Ree Drummond · thepioneerwoman.com
30 min4 servings
Pan-fried chicken breasts in a bright lemon-caper cream sauce, served over angel hair pasta.
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| prepHave a pot of water simmering on the stove for the pasta. | ||||||
| 4 boneless, skinless chicken breasts (about 2 lb.) | Pound chicken, season & dredge in flour | Fry first batch 3 min per side until golden | Fry second batch 3 min per side until golden | Deglaze, simmer sauce 10–15 min until reduced | Stir in cream, simmer 1–2 min until glossy | Plate pasta, chicken & sauce |
| 1 tsp. kosher salt, plus more to taste | ||||||
| 1/2 tsp. black pepper, plus more to taste | ||||||
| 40 g all-purpose flour | ||||||
| 1 tbsp. butter (for frying first batch) | ||||||
| 2 tbsp. olive oil (for frying first batch) | ||||||
| 1 tbsp. butter (for frying second batch) | ||||||
| 2 tbsp. olive oil (for frying second batch) | ||||||
| 180 ml dry white wine | ||||||
| 120 ml low-sodium chicken broth | ||||||
| 3 tbsp. lemon juice | ||||||
| 120 ml heavy cream | ||||||
| 1 tbsp. chopped fresh parsley, plus more for serving | ||||||
| 2 tbsp. capers (optional) | ||||||
| 8 oz. / 225 g angel hair pasta | Cook pasta al dente | |||||
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