I've made this recipe several times from The Pioneer Woman. She titles this post, My Chicken Piccata. I thought I'd rename it since it's not mine. I changed things up a bit and removed most of the butter and added cherry tomatoes. Reducing the sauce is the longest part of the process, but it's worth the wait.
Lemon Parsley Chicken with Pasta
adapted from The Pioneer Woman
INGREDIENTS
4 chicken breasts, boneless and skinless
freshly ground black pepper, to taste
kosher salt to taste
4 tbsp. all-purpose flour
1 tbsp. butter
4 tbsp. olive oil
1 cup dry white wine
3/4 cup low-sodium chicken broth
2 whole lemons
3/4 cup heavy cream
1/3 cup fresh parsley, stems removed, rough chopped
1 pound angel hair pasta
1 container of grape or cherry tomatoes
3/4 cup low-sodium chicken broth
2 whole lemons
3/4 cup heavy cream
1/3 cup fresh parsley, stems removed, rough chopped
1 pound angel hair pasta
1 container of grape or cherry tomatoes
DIRECTIONS
Boil water to cook the pasta.
Turn oven broiler on, cut cherry tomatoes in half and place on a baking sheet. Drizzle with olive oil and fresh black pepper. Cook cherry tomatoes for approx. 10 minutes under broiler, checking often. Remove from oven.
Pound chicken breasts until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.
Heat 2 tbsp. of oil in a large skillet over medium-high heat. Fry two chicken breasts at a time until golden brown on both sides, about four minutes on each side. Remove to a plate, add the other 2 tbsp. of oil. Fry the other two breasts until golden, making sure it doesn’t burn. Decrease heat as needed.
Adjust heat to medium-low. Pour in wine, chicken broth, add one tbsp. butter and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and thicken until reduced by about half. Sprinkle in a little salt and pepper while it’s cooking.
Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minutes until sauce thickens. Taste and adjust seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong. Sprinkle with chopped parsley and stir.
Cook angel hair until al dente—do not overcook. With tongs, place a medium-sized mound of pasta on a plate, add cooked cherry tomatoes. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.
Shoot. I need some of that!
Looks delicious! Good job on taking out some of the fat:-)
This looks really really good!!