Chicken Piccata with Pasta
Serves: 4
Total: 30 min
Prep: 10 min
Cook: 20 min
4.5
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Recipe Preparation
- 2 lbs. chicken breast, pounded flat with a mallet
- ¼ cup flour
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ cup salted butter (for cooking chicken)
- 4 cloves chopped garlic
- ½ cup broth
- 1 lemon, sliced
- Juice from 1 lemon
- ½ cup chopped parsley
- 12 oz pasta of choice
- 2 tbsp butter (for pasta)
- Red pepper flakes, optional
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Recipe Instructions
1
Combine the flour, salt, pepper, and garlic powder in a bowl. Toss the chicken breasts in the flour mixture and set aside.
2
Bring a pot of salted water to a boil. Cook the pasta according to package directions. Reserve ¼ cup of the pasta water after draining.
3
In the empty pasta pot, melt 2 tablespoons of butter, return the pasta and reserved water, and toss with salt, pepper, and 2 tablespoons chopped parsley.
4
In a skillet over medium heat, melt ¼ cup salted butter. Add the chopped garlic and stir until fragrant.
5
Add the chicken to the skillet and brown for 2 minutes on each side. Then add broth, lemon juice, and lemon slices. Flip the chicken again and continue cooking.
6
Use your
TP19 Instant-Read Meat Thermometer
to check that the chicken reaches an internal temperature of 165°F (74°C). Cook time depends on thickness.
7
Once cooked, garnish chicken with remaining parsley. Serve over the buttered pasta and optionally top with red pepper flakes. Enjoy!
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