How To Make Restaurant-style Chicken Piccata With Pasta At Home – Step-by-step Guide!

Chicken piccata, an Italian classic, captivates taste buds with its tender chicken breasts smothered in a tantalizing lemon-butter sauce. When paired with a bed of al dente pasta, this dish transforms into a culinary symphony. In this comprehensive guide, we’ll delve into the secrets of crafting this exquisite meal from scratch.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil

For the Sauce:

• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 2 tablespoons capers
• 1/4 cup chopped fresh parsley

For the Pasta:

• 1 pound spaghetti or linguine
• Salt for pasta water

Step-by-Step Instructions

1. Prepare the Chicken

• Season the chicken breasts with salt and pepper.
• Dredge the chicken in flour, shaking off any excess.

2. Pan-Fry the Chicken

• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.

3. Create the Sauce

• Remove the chicken from the skillet and set aside.
• Melt the butter in the same skillet over medium heat.
• Add the white wine and cook until reduced by half.
• Stir in the chicken broth, lemon juice, capers, and parsley.
• Bring the sauce to a simmer and cook for 5-7 minutes, or until thickened.

4. Finish the Chicken

• Return the chicken breasts to the skillet and spoon the sauce over them.
• Cook for an additional 2-3 minutes, or until the chicken is heated through.

5. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to the package directions.
• Drain the pasta and set aside.

6. Assemble the Dish

• Place the pasta on a plate and top with the chicken piccata.
• Garnish with additional lemon wedges and parsley, if desired.

7. Serve and Enjoy

• Serve the chicken piccata with pasta immediately and savor the symphony of flavors.

Tips for Success

• Use high-quality ingredients for the best flavor.
• Don’t overcook the chicken, as it will become tough.
• Allow the sauce to simmer for a few minutes to develop its full flavor.
• If desired, you can add a touch of honey or brown sugar to the sauce for a hint of sweetness.

Variations

• Chicken Piccata with Asparagus: Sauté sliced asparagus with the chicken breasts before adding the sauce.
• Chicken Piccata with Mushrooms: Add sliced mushrooms to the sauce for an earthy flavor.
• Chicken Piccata with Artichokes: Drain and quarter canned artichoke hearts and add them to the sauce.

Final Note

With patience and attention to detail, you can create a restaurant-quality chicken piccata with pasta that will impress your family and friends. This classic dish is a testament to the transformative power of simple ingredients when combined with culinary skill. So gather your ingredients, don your chef’s hat, and embark on a culinary adventure that will leave your taste buds craving for more.

Frequently Asked Questions

1. Can I use a different type of pasta?

Yes, you can use any type of pasta you like, such as penne, rigatoni, or fettuccine.

2. How do I know when the chicken is cooked through?

Insert a meat thermometer into the thickest part of the chicken. It should read 165°F.

3. What should I do if the sauce is too thick?

Add a little bit of water or chicken broth to thin it out.

4. Can I make this dish ahead of time?

Yes, you can make the chicken piccata and pasta ahead of time and reheat it when you’re ready to serve.

5. Can I freeze this dish?

Yes, you can freeze the chicken piccata with pasta for up to 3 months. Thaw it overnight in the refrigerator before reheating.