Lemony Chicken Piccata Pasta
Fast & Fancy
Three Farm Daughters
Unexpected guests you need to impress stopping by for dinner? Don’t panic - this glorious dish takes the pantry staples you have on hand and elevates them into a chic restaurant-quality dish.
Tender medallions of juicy, golden chicken draped in lemon-caper sauce makes for a quick and deceptively easy pasta dish in a pinch. Promise we won’t tell anyone how easy it was to make if you don’t!
2 Boxes Three Farm Daughters Penne
1 ⅕ lbs boneless, skinless Chicken Breast Cutlets
½ cup all-purpose Flour
½ tsp Paprika
½ tsp Italian Seasoning
¼ cup Olive Oil
2 cloves Garlic, crushed
⅓ cup Butter
1 cup White Wine
1 cup Chicken Stock
⅓ cup fresh Lemon Juice, plus more to serve
1 tsp Lemon Zest
2 tbsp Capers, drained (optional)
¼ cup Parsley, chopped
Bring a large pot of salted water to the boil.
Rinse chicken breast cutlets, pat dry with paper towels and transfer to a chopping board. If they’re on the thicker side, pound lightly with a meat mallet until thin, no more than ¼ inch thick to ensure fast and even cooking. Slice cutlets crosswise into bite-sized 2.5 inch pieces.
Combine flour, paprika, Italian seasoning and a good grinding of black pepper in a shallow dish, and dredge chicken pieces in the flour to evenly coat.
Heat olive oil and 2 tbsp butter in a heavy-based skillet over medium heat. Cook the chicken pieces, working in batches if necessary, until lightly golden brown and no longer pink. (Avoid overcooking the chicken at this point as they will be simmered again in the sauce later.) Remove the chicken from the pan and set aside on a plate, covered with foil to keep warm.
Add the garlic to the hot pan, sizzle until fragrant and then pour over the wine. Crank up the heat and boil until the wine reduces by half and cooks off the alcohol, around 3 minutes. Reduce heat to medium and stir in the chicken stock, capers, and the zest and juice of the lemon. Simmer for 5 minutes, then add 2 tbsp butter before returning the chicken pieces to the pan, along with any resting juices that have accumulated. Simmer for 12-13 minutes until sauce has thickened and chicken pieces are cooked through.
Meanwhile, prepare pasta as directed and save 1 cup of cooking water before draining.
Remove cooked chicken pieces from the sauce and set aside, then tip the cooked penne into the skillet, stirring to coat penne with piccata sauce. Scatter in half the parsley, then loosen the sauce with a few spoonfuls of cooking water. Season to taste.
To serve, pour the lemony piccata pasta into a serving dish and arrange the golden chicken pieces on top. Drizzle any remaining sauce left in the pan over the dish and spritz with a little extra lemon juice. Sprinkle with parsley and black pepper, and enjoy at once.