Cooking, Main Dishes

Michael’s Chicken Piccata Served on a bed of Angel Hair Pasta

• 1/3 cup all-purpose flour
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika
• 1 pound skinless, boneless chicken breast halves pounded thin and cut into 2-inch pieces
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• 2 tablespoons chopped fresh parsley
• 1 (8ounce) package angel hair pasta, cooked and drained
• 2 tablespoons olive oil
• 2 clove garlic, minced
• 1/4 cup butter, divided
• 1 cup dry white wine
• 1/3 cup chicken broth

Whisk together flour, black pepper, and paprika in a shallow dish.
Bring the chicken pieces in the flour mixture, coating evenly. Set aside.
Heat olive oil in a large skillet over medium-high heat. Stir and cook the garlic light brown, about 1 minute. Remove the garlic from the skillet and set aside.
Place 2 tablespoons of butter into the skillet with the olive oil.
Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side.
Remove the chicken from the pan and set aside.
Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan until it is reduced by half, about 5 minutes.
Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium high heat.
Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat.
Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining Piccata sauce and toss to coat.

Michael's Chicken Picata

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