June 28, 2020

Chicken Piccata Pasta

Chicken Piccata Pasta

 

get your ingredients together

 

I like to use this GF pasta from WF

 

in a dutch oven, brown the chicken

 

like so

 

take the chicken out and put on a plate while you sauté your shallots and garlic in butter

 

add the flour and whisk

 

stir out the flour taste

 

whisk in the wine, then the stock and lemon juice stirring as it thickens

 

you’ll eventually add the capers before you add the chicken back in

 

boil your pasta

 

drain and let sit for a bit to get the water out

 

add your chicken back in, stir

 

add the pasta

 

chop the parsley and the lemon zest

 

stir and add in the parmesan cheese at the last minute

 

add the parsley

 

stir until everything is incorporated

 

serve with a crisp white wine

  • 2-4 chicken breasts, cut into bite sized pieces
  • 2 Tbs olive oil
  • Salt & Pepper
  • 3 Tbs butter
  • 4 garlic cloves, minced
  • 2 large shallots, chopped
  • 1 lemon, juiced
  • 1/2 cup white wine
  • 1 cup chicken broth or stock
  • 3 Tbs capers, with juice
  • 2 Tbs Gluten Free flour, Cup4Cup
  • 1 Lb Gluten Free or regular pasta, cook to al dente
  • 2 Tbs chopped parsley
  • zest of 1 lemon
  • 1/2 cup grated parmesan cheese
  1. Chop the chicken into bite sized pieces, season with salt and pepper on all sides.
  2. In the dutch oven, drizzle the olive oil, cook the chicken.
  3. Once the chicken is cooked (might need to cook in batches), remove it to a plate or bowl.
  4. Add 1 Tbs butter and more olive oil to the pan and Saute’ the shallots.
  5. Once they are soft, add the garlic. Saute’, but don’t let the garlic burn. Then add the flour and cook for 2 minutes.
  6. Whisk in the wine and reduce liquid 1 minute. Whisk lemon juice and broth into the sauce, stirring often letting it thicken. If you don’t drink wine, just use broth.
  7. While the sauce is thickening, boil the pasta according to the package.
  8. Back to the sauce, stir in capers and caper liquid. When the sauce comes to a bubble, add remaining butter to the sauce to give it a little shine.
  9. Add the chicken back to the pan and heat through for 2 minutes.
  10. Toss hot pasta into the pan and gently stir. Adjust salt and pepper as needed. Top with fresh parsley and the lemon zest. Stir gently.
  11. End by adding grated parmesan cheese and stir right before serving.
  12. Serve with a veggie or side salad!

 

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