Have we talked about capers yet?
I think they are lovely little bites of salt and therefore, one of my favorite ingredients. I. love. salt. Jason, for some reason, is not as taken with them but will usually humor me and eat around them.
When I think of chicken piccata, I immediately think of capers. Often, chicken or veal piccata is served at Italian restaurants alongside a good helping of pasta. You know what's even better than that? Tossing the pasta with the basic components of a traditional chicken piccata dish and serving it up - in 30 minutes or less.
We loved this dish - even my non-caper loving husband. It's lemony, buttery, creamy and perfect for a busy weeknight!
Chicken Piccata Pasta
2 tablespoons olive oil, divided
1 1/4 lb boneless/skinless chicken breasts, cut into 1 inch pieces
2 tablespoons butter
2 shallots, chopped
4 cloves garlic, chopped
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth or stock
1 lemon, juiced
3 tablespoons capers, drained
1/2 cup parsley, chopped
1 pound penne pasta, cooked to al dente
salt and pepper
Heat a large skillet over medium-high heat. Add a tablespoon of oil and the chicken. Season the chicken with salt and pepper and brown until lightly golden and cooked through, about 5-6 minutes. Remove from pan and set aside.
Add remaining tablespoon of oil and 1 tablespoon of butter to the skillet. Add shallots and saute for about 3 minutes. Add the garlic and saute until fragrant. Add flour to shallot mixture, whisk, and allow to cook for a minute. Whisk in the wine and cook for 1 minute. Whisk stock and lemon juice into sauce. Stir in the capers and parsley. Once the liquid comes to a bubble, stir in the remaining tablespoon of butter and season with salt and pepper.
Return the chicken to the pan and heat through, about 1-2 minutes. Stir in cooked pasta and serve.