Classic Chicken Piccata with angel hair pasta and lemon-caper sauce

• Meat

  • 2 tsp Chicken base
  • 2 Chicken breasts, boneless skinless

• Produce

  • 3 oz Grape tomatoes
  • 1 Lemon
  • 4 Parsley, Sprigs
  • 1 Shallot

• Condiments

  • 1 oz Capers

• Pasta & Grains

  • 6 oz Angel hair pasta

• Baking & Spices

  • 2 oz Flour

• Dairy

  • 1 1/4 oz Butter

Found on homechef.com

Description

Directions

• 1 Before Cooking Bring a medium pot of lightly salted water to a boil Thoroughly rinse produce and pat dry Place a wire-mesh strainer in the sink Prepare the Ingredients Zest lemon, halve, and juice. Stem and mince parsley. Quarter grape tomatoes. Peel and mince shallot. Rinse chicken breasts and pat dry. On a separate cutting board, cut each chicken breast into three pieces. Place on work surface, cover with plastic wrap, and gently pound cutlets with a meat mallet or small pan to a uniform thickness of ⅓”. Season with ½ tsp. salt and ¼ tsp. pepper. 2 Dredge the Chicken Mix flour and ¼ tsp. salt in a small mixing bowl. Dredge chicken cutlets in flour-salt mixture, shake off excess, and place on a plate. 3 Cook the Chicken Heat a large pan over high heat. Add 1 ½ Tbsp. olive oil and chicken cutlets to hot pan and cook on one side until golden brown, 3-4 minutes. Flip cutlets and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Transfer chicken to a plate and cover with foil. Reserve pan; no need to wipe clean. 4 Cook the Pasta Add pasta to boiling water and stir constantly, 30 seconds. Cook until al dente, 3-5 minutes. Ladle out 1 cup pasta cooking water to make sauce and strain pasta in wire-mesh strainer. Return pasta to pot, toss with 2 tsp. olive oil, and set aside. 5 Cook the Sauce Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and shallots to hot pan and cook until fragrant, 30 seconds. Stir in chicken base, reserved pasta cooking water, and ½ tsp. lemon zest. Bring to a boil and cook until slightly thickened, 3-4 minutes. Remove from burner and whisk in butter. Add half the sauce, half the parsley, 1½ Tbsp. lemon juice, and tomatoes to cooked pasta. Toss to combine. 6 Plate the Dish Add capers to remaining sauce in pan. Place three cutlets on each plate and drizzle with remaining sauce. Place a serving of pasta on plate and garnish with remaining parsley and remaining lemon zest. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

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