The Pioneer Woman Tasty Kitchen
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Chicken Piccata with Angel Hair Pasta

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

Light, lemony, and delicious!

Ingredients

  • ½ cups All Purpose Flour, Plus ½ Tablespoon
  • 1 whole Boneless Chicken Breast
  • 3 Tablespoons Olive Oil, Divided
  • ⅓ pounds Angel Hair Pasta
  • 2 whole Garlic Cloves, Finely Diced
  • ¼ teaspoons Red Chili Flakes
  • 1 Tablespoon Capers, Drained
  • 1 whole Lemon, Juiced
  • 6 slices Lemon, Very Thinly Sliced
  • 1 teaspoon Lemon Zest, Freshly Grated
  • 1-½ cup Chicken Broth
  • 1 Tablespoon Unsalted Butter, At Room Temperature
  • ½ cups Roma Tomatoes, Diced
  • 2 Tablespoons Fresh Basil, Chiffonade
  • Kosher Salt And Black Pepper

Preparation

Place ½ cup of flour in a shallow dish. Using a sharp knife, slice chicken breast in half. Place a piece of wax paper on top of each piece of chicken and pound with a kitchen mallet until it is about ½ inch thin. Season the chicken well with salt and pepper. Take the chicken and roll it into the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with second piece of chicken.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Slide chicken into the skillet and sauté on each side until it becomes golden brown—about 3-4 minutes each side. Once chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.

Begin boiling the pasta and once the water is boiling, cook pasta according to package instructions.

Using the same skillet that you used for the chicken, add remaining olive oil and sauté garlic until it becomes aromatic but not browned. Add chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth. Use a wooden spoon to scrape off the tasty brown bits from the bottom of the skillet. Raise the temperature to medium high heat and allow the liquid to reduce by almost half.

While the liquid is reducing, use a fork to mash together remaining 1 tablespoon of flour and the butter in a small bowl. Whisk it into the reducing liquid and allow to cook for 1-2 minutes. Be sure to whisk out any lumps of flour. Check for seasonings and adjust with salt/pepper accordingly. Remove from heat.

Drain the cooked pasta, reserving a few tablespoons of the starch water. Toss the pasta in the lemon caper sauce, and add the tomatoes, and basil (reserving a few spoonfuls of the plain sauce). Add in a few spoonfuls of pasta water if you want a “looser” pasta consistency (optional). Check for seasonings and adjust with salt/pepper accordingly. Plate pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta. Serve immediately.

2 Comments

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bigmartha on 10.17.2011

well…I tried this last night…and blew it (kind of)! I had to wait while my ZORRO made his own version of the pasta…and my sauce got gummy….and brown. It wasn’t pretty! BUT….it still tasted great…so I will try it again. Thanks for sharing.

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lucygirl2009 on 2.28.2011

this is my all time favorite meal – can’t wait to try your version. thanks

5 Reviews

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Ee El DoubleU on 7.2.2013

Flavors were really great, however, with chicken bits and garlic, my sauce didn’t come out as white as pictured in the original recipe. I also used a fettuccine noodle instead of angel hair and tossed in green beans and carrots to add some other veggies to the mix. The dished ended up amazing – just not with a translucent white sauce. More of a fiesta of colors with green capers, chile pepper flakes yellow lemon and tan garlic.

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rtjenki on 3.8.2011

I made this over the weekend and it was so good. I love Chicken Piccata in restaurants but I’ve never made it before at home. I made more than just the two servings and it worked out good but I can see how making it for two would be just right. Thanks for the recipe!

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ojulias on 3.2.2011

Awesome flavors! And the tomatoes added a burst of freshness! I must admit it was a last minute choice for dinner so I had to make some substitutions… but a great base recipe! Relatively quick and easy to make and easy to make for 2 people… cooking few servings can sometimes be a challenge and a waste of time. THANK YOU for contributing this recipe!

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tcannon on 3.1.2011

Yummy! I used whole-grain pasta and it was delish. The only change I would do is make extra sauce.

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claireg12 on 2.28.2011

MMM! Not only does this look great, it looks easy!

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