Chicken Piccata with Angel Hair Pasta
Bright, lemony, and balanced with briny capers, this chicken piccata delivers classic flavor in a simple, weeknight-friendly dish served over delicate angel hair pasta.
Ingredients (Serves 2–3)
For the chicken:
For the chicken:
- 2 boneless, skinless chicken breasts, halved into cutlets
- Salt and black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
For the sauce:
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice
- 2 tablespoons capers, drained
- 1/4 cup dry white wine (optional)
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
For the pasta:
- 8 ounces angel hair pasta
- Salt
- 1 tablespoon olive oil or butter
Instructions
Cook pasta in salted boiling water according to package directions. Drain and toss with olive oil or butter.
Cook pasta in salted boiling water according to package directions. Drain and toss with olive oil or butter.
Season chicken with salt and pepper, then dredge lightly in flour. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden. Remove and set aside.
Reduce heat to medium. Sauté garlic, then add wine (if using), scraping browned bits. Stir in broth, lemon juice and capers; simmer 3–5 minutes. Add remaining butter and lemon zest.
Return chicken to pan and simmer briefly. Serve over pasta, spooning sauce on top. Garnish with parsley.