Prep 10 mins
Cook 25 mins
Yum. The two best things for dinner chicken and pasta! This dish is lovely enough to serve company
- 6 ounces whole wheat angel hair pasta
- 1⁄3 cup all-purpose flour, divided
- 2 cups reduced-sodium chicken broth
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon fresh ground pepper
- 4 chicken cutlets, trimmed (3/4-1 pound total)
- 3 teaspoons extra virgin olive oil, divided
- 3 large garlic cloves, minced
- 1⁄2 cup white wine
- 2 tablespoons lemon juice
- 1⁄4 cup chopped fresh parsley
- 2 teaspoons butter
- Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
- Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
- Stir in parsley, and butter. Measure out 1/2 cup of the sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
This was good, but not great. I have never had chicken piccata before, but we both agreed this was a little too lemony for our taste. Maybe the wine I chose too low of quality of wine. Either way, I don't think I will experiment with then again. Reviewed for PAC 2009.