IRLF Pasta Challenge: Chicken Piccata With Angel Hair Pasta

Wednesday, 18 November 2009

IRLF Pasta Challenge: Chicken Piccata With Angel Hair Pasta
Editor's Note: This post appears as part of IRLF's Weekly Challenge.
This is a simple dish that is nothing more than chicken breast cutlets, dredged in flour, pan fried until golden, and served with a lemony-buttery-capery sauce that will go well alone or as part of a pasta dish. It's easy and delicious to make. Not only is this my first time making this pasta dish, but it is my first time having chicken piccata.
Ingredients
- boneless, skinless, chicken breast
- 1/4 cup all-purpose flour
- 1/4 cup panko bread crumbs
- 2 tbsp olive oil, salt and pepper
- 2 tbsp butter, juice from half a lemon
- 1/4 cup white wine, 1/4 cup chicken broth
- 1/ 1/2 tbsp capers - rinsed
- chopped fresh cilantro
- angel hair pasta.
Place chicken breasts into a resealable plastic bag. Pound with a meat mallet (or a rolling pin) until flattened to 1/4 inch thick. OR Cut the chicken breast horizontally, butterflying them open. Mix together flour, salt, pepper and panko bread crumbs on a plate. Dredge chicken breasts in mixture until well coated and allow to set for 10 minutes.
In a large pan, heat olive oil and 1 tbsp of butter over medium heat. Once butter melts, cook chicken until browned (3-4 minutes per side).
Remove and transfer to plate and cover to keep warm. Reserve pan drippings.
To the same pan, combin lemon juice, white wine, chicken broth and capers with the pan drippings. Cook over medium heat until reduced by 1/3 (about 5 minutes). (Note: You can choose to use just chicken broth or just white wine or like I have done, use half-half.)
Remove from heat and add in remaining butter.
Swirl sauce in pan until butter melts.
Cut chicken cutlet into strips and place it on top of pasta. Pour sauce over top and sprinkle with some parsley/cilantro.