Chicken Piccata with Garlic Butter Spaghetti

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1/2 cup all-purpose flour
• 1/3 cup unsalted butter, divided
• 1/4 cup olive oil
• 1/2 cup chicken stock
• 1/4 cup fresh lemon juice
• 2 tbsp capers
• 12 oz spaghetti
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Season chicken breasts with salt and pepper, then dredge in flour.
2. 2 In a large skillet over medium heat, melt 2 tablespoons butter with olive oil. Cook chicken until golden brown on each side and cooked through, about 6 minutes per side. Remove and set aside.
3. 3 Add chicken stock, lemon juice, and capers to the skillet. Bring to a simmer, scraping up any browned bits.
4. 4 Meanwhile, cook spaghetti according to package instructions. Reserve 1/2 cup pasta water.
5. 5 In a separate pan, melt remaining butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
6. 6 Toss spaghetti in garlic butter, adding reserved pasta water as needed for consistency.
7. 7 Slice chicken and serve over spaghetti. Spoon lemon-caper sauce over the top.
8. 8 Garnish with chopped parsley before serving.

Equipment

• Large skillet
• Medium saucepan
• Tongs
• Chef's knife
• Cutting board

Variations

• Substitute chicken with thinly sliced veal for traditional piccata.
• Add sautéed spinach for extra greens.

Substitutions

• Use gluten-free flour for a gluten-free option.
• Substitute capers with cornichons for a different texture and flavor.

Pairings

• Dry white wine
• Sparkling water with lemon

Nutrition

Tips

• For a richer sauce, add a splash of white wine along with the chicken stock.
• Ensure chicken is fully cooked by checking that it reaches an internal temperature of 165°F.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat with a splash of chicken stock to revive the sauce.

Serving Suggestions

• A crisp green salad with a lemon vinaigrette.
• Warm crusty bread to mop up the delicious sauce.

FAQ