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  • Writer's pictureMary Ann

Chicken Piccata

1 lb spaghetti (depends on how much you can eat!)

1 lb boneless, skinless chicken breasts, pounded thin

Salt and pepper, to taste

1/2 cup all-purpose flour

4 Tbsp. butter

2 Tbsp. oil

2 cloves garlic, minced

1 shallot, diced

4 oz Baby Bella sliced mushrooms

1/2 cup chicken broth

1/4 cup dry white wine (or just use more chicken broth)

Juice and zest of 1 lemon

1/4 cup heavy cream

1/2 jar of capers, drained

2 Tbsp. fresh parsley, chopped

1 Cook pasta according to package instructions and drain well. (I like to cook it in half water and half chicken broth to add a little flavor)

2 Cut chicken in half parallel. Place in between two pieces of cling wrap and pound thin. Season chicken with salt and pepper. In a bowl add the flour and a little more salt and pepper. Give it a stir and batter the chicken pieces.

3 Melt 2 Tbsp. butter and 2 Tbsp. oil in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5 minutes on each side. Set aside and cover to keep warm.

4 Deglaze the pan with the wine. (If chicken burns while cooking, I would use a new pan or wash the pan). Melt the remaining 2 Tbsp. butter in the skillet. Add the minced garlic, shallots, and mushrooms. Cook, stirring frequently, until fragrant.

5 Stir in the chicken broth, lemon juice & zest, and white wine (if you had to start over with a clean pan). Give it a stir and cook until slightly reduced, about 5 minutes.

6 Slowly whisk in heavy cream until slightly thickened

7 Stir in the capers and cook for a couple minutes, until warmed.

8 On a plate, place spaghetti with the chicken on top. Pour over sauce and garnish with parsley


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