Shout-out to Colleen Jordan Chumbley for sharing her recipe for chicken piccata, which of course tastes best when paired with fresh pasta!
Don't be overwhelmed by the length of the recipe - it comes together more easily and quickly than you think and is a terrific dish for impressing dinner guests.
1 lb boneless chicken breasts, evenly divided into four pieces
1/2 cup all-purpose flour, divided
1/2 tsp salt 1/2 tsp pepper
1/2 tsp granulated garlic 2 TB olive oil 2 TB butter 4-5 cloves garlic, minced 1 1/2 cups chicken broth 2 TB lemon juice 3 TB cold water 1/2 cup heavy cream 3 TB capers 2 TB fresh parsley, chopped
Parmesan cheese to taste 1 package Garden of Esther’s, prepared according to package directions, with 1 cup of pasta water reserved
Set aside 1 TB flour. Combine the remaining flour, granulated garlic, salt, and pepper in a shallow pie plate. Dredge chicken in the flour mixture so that it is completely coated.
In a small cup, mix the 1 TB flour with 3 TB water until smooth. Set aside.
In a large skillet or Dutch oven, heat the olive oil and butter over medium low heat. When the butter has melted, add the chicken and brown both sides until cooked through. Remove the chicken to a plate and set aside.
Add the minced garlic to the pan and cook for 1 minute, stirring up the leftover brown bits in the pan. Add the chicken broth and lemon juice and bring to a boil. Turn off the heat.
Add the flour/water mixture and whisk thoroughly into the broth. Turn the heat back on to medium low and continue to whisk until the broth thickens.
Add the cream, capers, and parsley. Combine well.
Add the chicken back to the pan and simmer for 3-5 minutes.
Add pasta to pan along with butter and ½ cup pasta water. Cook over medium-low heat, stirring constantly and adding more pasta water if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add Parmesan, tossing to coat.
Serve the pasta topped with chicken and enjoy!