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.
8 tbspCapers
2Shallot
4 cloveGarlic
2LemonBring a large pot of salted water to a boil. Meanwhile, peel and finely chop 2 shallot, mince 4 clove garlic, zest and juice 2 lemon, and drain 8 tbsp capers.
4Chicken breast
2 tspSalt
1 tspBlack pepper
240mlAll-purpose flourButterfly and pound 4 chicken breast to ½-inch thickness, then season with 2 tsp salt and 1 tsp black pepper. Dredge the seasoned Chicken breast in 240ml all-purpose flour, shaking off any excess.
8 tbspVegetable oil4 tbspCapersHeat 8 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 tbsp capers and fry for 1–2 minutes until crispy, then remove with a slotted spoon and set aside.
Chicken breastSear the dredged Chicken breast in a single batch in the same skillet for 3–4 minutes per side until golden brown and cooked through to a core temperature of 72°C. Remove the Chicken breast from the skillet and set aside.
4 tbspButter
4 tbspParsley
400gSpaghetti
120mlParmesanAdd 400g spaghetti to the boiling water and cook according to package directions for 8–10 minutes until al dente. Meanwhile, cut 4 tbsp butter into cold cubes, chop 4 tbsp parsley, and grate 120ml parmesan.
ShallotGarlic
500mlChicken broth
240mlDry white wineLemonAdd the Shallot to the skillet and sauté for 1 minute until softened, then stir in the Garlic and cook for 30 seconds until fragrant. Deglaze the pan with 240ml dry white wine, scraping up any browned bits from the bottom, then pour in 500ml chicken broth, bring to a simmer, and stir in the Lemon juice and zest.
Chicken breast4 tbspCapersButterReturn the cooked Chicken breast to the skillet, turning to coat in the sauce. Swirl in the cold Butter until melted and the sauce is slightly thickened and glossy, stir in the remaining 4 tbsp capers, and remove the skillet from the heat.
Chicken breastCapersParsleySpaghetti
4 tbspOlive oilParmesanDrain the Spaghetti, reserving ½ cup of the pasta cooking water, and toss with 4 tbsp olive oil and a splash of the reserved water until glossy. Serve the Chicken breast immediately alongside the Spaghetti, topped with the sauce, the fried Capers, the Parsley, and the Parmesan.