Chicken Piccata with Angel Hair Pasta Recipe
Classic Chicken Piccata featuring tender pan-seared chicken cutlets simmered in a zesty lemon, caper, and white wine sauce, served over delicate angel hair pasta and garnished with fresh parsley and Parmesan cheese. This flavorful Italian-American dish is easy to prepare and perfect for a quick yet elegant meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
Scale
Chicken and Coating
- 4 chicken breast cutlets (or 2 boneless-skinless chicken breasts halved lengthwise)
- Sea salt & pepper, to taste
- 1/4 cup flour
- 4 tablespoons extra virgin olive oil, divided
Sauce
- 1/2 cup finely chopped sweet onion
- 1/3 cup dry white wine
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained
- 2 tablespoons butter
- 1 tablespoon minced fresh parsley
Pasta and Garnish
- 16 ounces angel hair pasta, cooked and drained
- 1/4 cup Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions, typically about 2 minutes. Drain and set aside.
- Prepare Chicken: Season the chicken cutlets generously with salt and pepper, then dust evenly with flour to create a light coating. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, cook the cutlets for 2 minutes on each side until lightly browned and cooked through. Transfer the cooked cutlets to a plate and reduce the heat to medium-low.
- Sauté Onions: Add the remaining 2 tablespoons of olive oil to the same skillet. Add the finely chopped sweet onions, seasoning with salt and pepper. Cook, stirring occasionally, until the onions become translucent and start browning at the edges, about 5 minutes.
- Add Wine and Garlic: Pour in the dry white wine and add the minced garlic to the pan. Stir gently and allow the mixture to simmer until the garlic becomes fragrant and the wine reduces slightly, approximately 2 minutes.
- Simmer with Broth, Lemon, and Capers: Add the chicken broth, lemon juice, and drained capers to the skillet. Bring to a steady simmer. Return the chicken cutlets to the pan and cook for another 1 to 2 minutes to meld the flavors and warm the chicken through.
- Finish with Butter and Serve: Stir in the butter until it melts, creating a rich sauce. Plate the chicken cutlets over the cooked angel hair pasta, spoon the sauce over the top, and garnish with minced fresh parsley and freshly grated Parmesan cheese. Serve immediately for best flavor.
Notes
- You can substitute two boneless, skinless chicken breasts halved lengthwise for the cutlets if needed.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
- For a gluten-free option, use gluten-free flour or cornstarch for dusting the chicken.
- Angel hair pasta cooks very quickly, so watch carefully to avoid overcooking.
- To add a richer depth, optionally sauté mushrooms with the onions.
Keywords: Chicken Piccata, Lemon Chicken, Capers, Angel Hair Pasta, Italian Dinner, Quick Chicken Recipe, Pan-seared Chicken
