Chicken Piccata With Angel Hair Pasta

Start boiling a pot of water for the pasta, add 1 tbsp of salt and 1 tbsp of oil while it works its way to a boil.

While we wait for the water to boil we will start our Mis en place, we are going to cut all our veggies and herbs for the pasta. When we are done with all the prep work, we will also butterfly the chicken and cut it in half to make 2 breasts into 4.

The water should be boiling at this point, put our pasta into the water for about 4 min. When the pasta is cooked all the way through we will carefully strain out the water. We will run some cold water over the pasta to cool down to a warm temperature. Transfer warm pasta into a mixing bowl. Take all your prepped veggies and herbs to pasta mixture and mix well and taste to adjust to liking.

Start to heat oil in a large skillet at medium-high heat. Combine the flour, lemon zest, garlic powder, salt, and pepper. Dredge thin-cut chicken cutlets in flour mixture. When the oil is hot we will add the chicken 4-5 Minutes on each side and cooked to an internal temperature of 165°F/70°C. Remove from pan and place in a dish to keep warm.

To start the sauce we are going to use the same pan as we cooked the chicken in. We will add the butter till melted then we will add our flour to make a roux, we will mix till smooth 1-2 min. Add garlic and chicken broth, whisking till smooth. When you like the consistency we add Lemon Juice, white wine, capers, salt, and pepper, simmer for 3 min stirring occasionally. Add chicken back to the sauce and cook for another 2-3 min and stir in leftover parsley.

Plate the Pasta Mixture in a bowl and place hot chicken on top with a couple of extra Ladles of sauce over the chicken. Shave some fresh parmesan on top to finish.

Enjoy!