52 Weeks Of Me Challenge – Week 4
Recipe of your favorite food
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Lemon… in pasta? Ew! That is exactly what I thought for YEARS. I have hated the idea of lemon in food for so long. Boy… was I missing out. We recently ordered a Home Chef box (I did a review on it here). In the box was Chicken Piccata. I was SO worried that I was going to hate it due to the lemon. However, it has become quite possibly my favorite dish… ever. It is so light and you barely even feel like you’re eating pasta. Both of my boys ate it and LOVED it, which, as of recently, can be a very difficult task! Since it is such a hit around here, especially with my boys, I figured I’d share the recipe here since it fit the theme of week 4 for my 52 week Challenge.
Classic Chicken Piccata
w/ angel hair pasta and lemon-caper sauce
1 lb angel hair pasta
3 boneless skinless chicken breasts
1/2 c. flour
1/2 tsp salt
1 c. cherry tomatoes, quartered
2 jumbo shallots, minced
8 parsley sprigs, stemmed & minced
3 lemons, zested & juiced
5 tsp chicken base
2 1/3 c. reserved pasta water
6 tsp butter
1/3 c. capers
- Cut each chicken breast in half, horizontally. After you have your chicken cutlets, cut each cutlet into 3 pieces. Pound cutlets between plastic wrap until they reach a uniform thickness of 1/3″. Season with salt and pepper to taste.
- Mix flour and salt in a small bowl. Dredge the chicken in flour-salt mixture until well coated, shaking off excess.
- Add pot of water to stove top and allow to come to a boil.
- Heat large pan over medium-high heat. Add 2 tbsp. olive oil and chicken cutlets to hot pan. Cook on first side 4-5 minutes, or until golden brown. (If pasta water is boiling, add pasta to water, cooking according to the directions on the package.) Flip over culets and allow to finish cooking for 3-4 minutes, or until golden brown and reaching 165 degrees. Transfer out of pan and cover with foil.
- Drain pasta, making sure to ladle out pasta cooking water. Return pasta to pot and toss with 2 tbsp olive oil.
- In the same pan that you used to cook the chicken, return pan to medium heat. At 2 tsp. olive oil and shallots to pan. Allow to cook until fragrant, about 1-2 minutes. Stir in reserved pasta water, chicken base, and 1 1/2 tsp. lemon zest. Bring to a boil. Cook until slightly thickened – this is not going to be a thick sauce, just allow it to thicken enough that it will be able to hold onto the pasta. Remove from heat and whisk in butter until melted.
- Add half of the sauce to pasta, along with half of the parsley, tomatoes, and 1/3 c. lemon juice. Toss to combine.
- Add capers to remaining sauce. Drizzle additional caper sauce over chicken cutlets. Garnish with remaining lemon zest and parsley.
I hope you enjoy! If you make it comment, take a picture, and tag me in it on Instagram!