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    Easy Lemon Chicken Piccata

    4 servings

    portionen

    15 minutes

    aktive zeit

    30 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    1 pound spaghetti

    1 pound boneless skinless chicken breasts (cut crosswise in half)

    Kosher salt and freshly ground black pepper (to taste)

    1/2 cup all-purpose flour

    4 tablespoons unsalted butter (divided)

    2 cloves garlic (minced)

    1/4 cup diced shallots

    3/4 cup chicken broth

    1/4 cup dry white wine*

    Juice of 1 lemon

    1/2 cup heavy cream

    1/4 cup capers (drained)

    2 tablespoons chopped fresh parsley leaves

    Anweisungen

    In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

    Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.

    Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.

    Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.

    Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.

    Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.

    Serve immediately with pasta and chicken, garnished with parsley, if desired.

    4 servings

    portionen

    15 minutes

    aktive zeit

    30 minutes

    gesamtzeit
    Kochen beginnen

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    Zutaten

    1 pound spaghetti

    1 pound boneless skinless chicken breasts (cut crosswise in half)

    Kosher salt and freshly ground black pepper (to taste)

    1/2 cup all-purpose flour

    4 tablespoons unsalted butter (divided)

    2 cloves garlic (minced)

    1/4 cup diced shallots

    3/4 cup chicken broth

    1/4 cup dry white wine*

    Juice of 1 lemon

    1/2 cup heavy cream

    1/4 cup capers (drained)

    2 tablespoons chopped fresh parsley leaves

    Anweisungen

    1

    In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

    2

    Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.

    3

    Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.

    4

    Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.

    5

    Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.

    6

    Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.

    7

    Serve immediately with pasta and chicken, garnished with parsley, if desired.