Main Courseby RobinImported from YouTube
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 Courseby RobinImported from YouTube
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
2 tspSalt
1 tspBlack pepper
240mlAll-purpose flour
8 tbspVegetable oil
8 tbspCapers
2Shallot
4 cloveGarlic
500mlChicken broth
240mlDry white wine
2Lemon
4 tbspButter
400gSpaghetti
4 tbspOlive oil
120mlParmesanMise en Place — butterfly and pound 4 chicken breast to ½-inch thickness; season with 2 tsp salt and 1 tsp black pepper; measure out 240ml all-purpose flour, 8 tbsp vegetable oil, 8 tbsp capers, 2 shallot, 4 clove garlic, 500ml chicken broth, 240ml dry white wine, 2 lemon, 4 tbsp butter, 400g spaghetti, 4 tbsp olive oil, and 120ml parmesan.
Chicken breast240mlAll-purpose flourDredge the seasoned Chicken breast in 240ml all-purpose flour, shaking off any excess.
8 tbspVegetable oil8 tbspCapersHeat 8 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 8 tbsp capers and fry for 1-2 minutes until crispy. Remove fried Capers with a slotted spoon and set aside.
Chicken 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.
240mlDry white wineDeglaze the pan with 240ml dry white wine, scraping up any browned bits from the bottom of the skillet.
500mlChicken brothPour in 500ml chicken broth and bring the sauce to a simmer.
4 cloveGarlic2LemonStir in the remaining 4 clove garlic, 2 lemon juice, and 2 lemon zest.
Chicken breastReturn the cooked Chicken breast to the skillet, turning to coat in the sauce.
4 tbspButter8 tbspCapersSwirl in 4 tbsp butter until melted and the sauce is slightly thickened. Add the remaining 8 tbsp capers.
Remove the skillet from the heat.
400gSpaghettiBring a large pot of salted water to a boil. Add 400g spaghetti and cook according to package directions until al dente.
SpaghettiDrain the Spaghetti, reserving ½ cup of the pasta cooking water.
Spaghetti4 tbspOlive oilToss the drained Spaghetti with 4 tbsp olive oil and a splash of the reserved pasta water.
Chicken breast
4 tbspParsley120mlParmesanServe the Chicken breast immediately, topped with the sauce and a sprinkle of 4 tbsp parsley and 120ml parmesan.
Capers4 tbspParsleyGarnish with the fried Capers and 4 tbsp parsley.
SpaghettiServe the Spaghetti alongside the chicken.
120mlParmesanSprinkle with 120ml parmesan.