Chicken Piccata

A classic and elegant dish with tender chicken breasts covered in a rich, lemony sauce, brimming with briny capers and sun-dried tomatoes over angel hair pasta.

By @britscookin

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 4 pieces Chicken breasts thinly sliced
• 0 Salt
• 0 Black pepper
• 0.5 cup Flour
• 2 tbsp Olive oil
• 2 tbsp Butter salted
• 2 cloves Garlic minced
• 1 whole Onion diced
• 1.5 cups Chicken broth
• 1 whole Lemon juice juice from lemon
• 1 tbsp Flour
• 6 tbsp Butter salted
• 0.25 cup Capers
• 0.25 cup Sun-dried tomatoes
• 0.33 cup Heavy cream
• 0 Angel hair pasta cooked
• 0 Parsley fresh

Instructions

1. Season chicken breasts with salt and pepper, then coat with flour.
2. Heat olive oil and 2 tbsp butter in a skillet over medium heat. Cook chicken until golden brown, about 5 minutes on each side. Set aside.
3. In the same skillet, sauté minced garlic and diced onion until vegetables are tender.
4. Once the vegetables are soft, add chicken broth, lemon juice, and 1 tbsp flour. Stir and let it thicken for about 5 minutes.
5. Add 6 tbsp butter, capers, sun-dried tomatoes, and heavy cream. Stir together and simmer until the sauce is rich and creamy.
6. Return the chicken to the skillet, coat in the sauce and let it absorb the flavors for a few minutes. Serve over cooked angel hair pasta and garnish with fresh parsley.