What To Know
- Serve with a side of steamed vegetables or a fresh salad.
- Arrange chicken breasts on a platter over a bed of pasta.
- Add 1 tablespoon of cornstarch to a small amount of cold water and whisk into the sauce.
Chicken piccata is an iconic Italian dish that tantalizes taste buds with its tender chicken, tangy lemon sauce, and savory pasta. If you’re yearning to master this culinary masterpiece, follow this comprehensive guide on how to make chicken piccata with pasta.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, pounded thin
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
For the Sauce:
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chopped shallots
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup lemon juice
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
For the Pasta:
- 1 pound spaghetti or linguine
- 1/4 cup olive oil
- 1/2 cup chopped fresh parsley
Instructions
Preparing the Chicken:
1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with salt and pepper.
3. Dredge chicken in flour.
4. Heat olive oil in a large skillet over medium heat.
5. Cook chicken for 3-4 minutes per side, or until golden brown.
6. Transfer chicken to a baking dish and bake for 10-12 minutes, or until cooked through.
Making the Sauce:
1. Melt butter and olive oil in the same skillet used for the chicken.
2. Sauté shallots and garlic until softened.
3. Add white wine and cook until reduced by half.
4. Stir in chicken broth, lemon juice, and parsley.
5. Bring to a simmer and cook for 5-7 minutes, or until sauce thickens.
6. Season with salt and pepper to taste.
Cooking the Pasta:
1. Cook pasta according to package directions.
2. Drain pasta and toss with olive oil and parsley.
Assembling the Dish:
1. Place cooked chicken on top of pasta.
2. Pour sauce over chicken and pasta.
3. Garnish with additional parsley, if desired.
Tips for Perfection
- Use high-quality ingredients for the best flavor.
- Don’t overcook the chicken, as it will become tough.
- If you don’t have dry white wine, you can substitute with chicken broth.
- Add capers to the sauce for an extra tangy flavor.
- Serve with a side of steamed vegetables or a fresh salad.
Variations
- Creamy Chicken Piccata: Add 1/2 cup heavy cream to the sauce for a richer flavor.
- Sun-Dried Tomato Chicken Piccata: Add 1/2 cup chopped sun-dried tomatoes to the sauce.
- Spinach Chicken Piccata: Add 1 cup baby spinach to the pasta before serving.
The Finishing Touch: Presentation
- Arrange chicken breasts on a platter over a bed of pasta.
- Drizzle sauce generously over the chicken and pasta.
- Garnish with fresh parsley and lemon wedges.
A Culinary Triumph: Conclusion
With patience and precision, you can now savor the delectable flavors of homemade chicken piccata with pasta. This dish is sure to impress your family and friends, leaving them craving for more.
Frequently Asked Questions
1. Can I use frozen chicken breasts?
Yes, but thaw them completely before pounding and cooking them.
2. What is a good substitute for white wine?
Chicken broth or water can be used instead of white wine.
3. Can I make the sauce ahead of time?
Yes, the sauce can be made up to 3 days ahead of time and reheated before serving.
4. What pasta is best for chicken piccata?
Spaghetti or linguine are traditional choices, but any type of pasta can be used.
5. How can I thicken the sauce further?
Add 1 tablespoon of cornstarch to a small amount of cold water and whisk into the sauce.
