Main Course
Chicken Piccata with Spaghetti
Classic chicken piccata, featuring pan-seared chicken cutlets in a bright, tangy lemon-caper sauce, served alongside perfectly cooked spaghetti.
Main Course
Classic chicken piccata, featuring pan-seared chicken cutlets in a bright, tangy lemon-caper sauce, served alongside perfectly cooked spaghetti.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
4Chicken breast
10 mlKosher salt
5 mlBlack pepper
240 mlAll-purpose flour
120 mlVegetable oil
120 mlCapers
2Shallot
4 cloveGarlic
500 mlChicken broth
240 mlDry white wine
2Lemon
60 mlUnsalted butter
400 gSpaghetti
60 mlOlive oil
120 mlParmesanMise en Place — butterfly and pound 4 chicken breast to ½-inch thickness; season with 10 ml kosher salt and 5 ml black pepper; measure out 240 ml all-purpose flour, 120 ml vegetable oil, 120 ml capers, 2 shallot, 4 clove garlic, 500 ml chicken broth, 240 ml dry white wine, 2 lemon, 60 ml unsalted butter, 400 g spaghetti, 60 ml olive oil, and 120 ml parmesan.
4Chicken breast240 mlAll-purpose flourDredge the seasoned chicken breast in 240 ml all-purpose flour, shaking off any excess.
120 mlVegetable oil120 mlCapersHeat 120 ml vegetable oil in a large skillet over medium-high heat until shimmering. Add 120 ml capers and fry for 1-2 minutes until crispy. Remove fried capers with a slotted spoon and set aside.
4Chicken breastSear the dredged chicken breast in the same skillet for 3-4 minutes per side until golden brown and cooked through. Remove chicken breast from the skillet and set aside.
2ShallotAdd 2 shallot to the skillet and sauté for 1 minute until softened.
4 cloveGarlicStir in 4 clove garlic and cook for 30 seconds until fragrant.
240 mlDry white wineDeglaze the pan with 240 ml dry white wine, scraping up any browned bits from the bottom of the skillet.
500 mlChicken brothPour in 500 ml chicken broth and bring the sauce to a simmer.
4 cloveGarlic2LemonStir in the remaining 4 clove garlic, 2 lemon juice, and 2 lemon zest.
4Chicken breastReturn the cooked chicken breast to the skillet, turning to coat in the sauce.
60 mlUnsalted butter120 mlCapersSwirl in 60 ml unsalted butter until melted and the sauce is slightly thickened. Add the remaining 120 ml capers.
Remove the skillet from the heat.
400 gSpaghettiBring a large pot of salted water to a boil. Add 400 g spaghetti and cook according to package directions until al dente.
400 gSpaghettiDrain the spaghetti, reserving ½ cup of the pasta cooking water.
400 gSpaghetti60 mlOlive oilToss the drained spaghetti with 60 ml olive oil and a splash of the reserved pasta water.
4Chicken breast60 mlFresh parsley120 mlParmesanServe the chicken breast immediately, topped with the sauce and a sprinkle of 60 ml fresh parsley and 120 ml parmesan.
120 mlCapers60 mlFresh parsleyGarnish with the fried capers and 60 ml fresh parsley.
400 gSpaghettiServe the spaghetti alongside the chicken.
120 mlParmesanSprinkle with 120 ml parmesan.