Chicken piccata is a traditional Italian dish, made with tart sauce, lemon juice, capers, and white wine. But there are other ingredients that can be added in order to give the dish various twists. Depending on your preference, you can make the dish by including veal, pork, tofu, and eggplant. It takes a lot of time to make the dish in a traditional manner. Which is why we are going to give you a simpler, more shorter version.
Spicy Chicken Piccata Pasta
- Chicken breast tenders, cut into 1'' pieces, 1⅓ lbs.
- Fettuccine or spaghetti, 1 packet
- Garlic cloves, chopped, 4
- Shallots, chopped, 2
- Capers, drained, 3 tablespoons
- Extra-virgin olive oil, 2 tablespoons
- All-purpose flour, 2 tablespoons
- Butter, 1½ tablespoons
- Chicken broth, 1 cup
- White wine, ½ cup
- Parsley, chopped, ½ cup
- Lemon, juiced, 1
- Chopped chives, for garnish
- Salt and black pepper, for taste
Place a skillet on medium heat and add 1 tablespoon of extra-virgin olive oil. Season the chicken on both sides with salt and black pepper, and place it in the skillet. Cook it on both sides till the skin turns golden brown. Meanwhile, take a pot of hot water, add salt along with the pasta in to boil (read the packet to see how long to boil the pasta). Now, remove the chicken from the skillet, reduce the heat, and add another tablespoon extra-virgin olive oil, butter, garlic, and shallots.
Sauté the mixture properly and then add the flour. Cook the mixture for 2 more minutes, and whisk the wine at the end. Reduce the liquid to make a thick paste and add lemon juice with chicken broth. Add capers and parsley leaves in, and mix everything properly. Once the mixture starts to bubble, add another ½ tablespoon of butter along with the chicken. Toss the pasta in the skillet and mix again with tongs. Do a quick taste test to check the seasoning. Garnish with chopped chives and serve the dish in a beautiful plate.
If you like red pasta sauce, instead of the white kind, you can definitely substitute the red one in your recipe. All you have to do is mix in the sauce with grilled or sauteed chicken breasts, and it's ready to be served.