Chicken Piccata w/ Farfalle Pasta
Ingredients:
Chicken breast thin
Farfalle
Salt & pepper to taste
½ tsp of garlic powder
½ tbsp minced garlic
Flour for dredging
4 tbsp butter divided in half
1 tbsp olive oil
Juice of 1 lemon
1 tsp of lemon zest
1 tbsp of capers
½ cup of heavy cream
Parmesan cheese for finish
Chopped parsley for finish
Steps to follow:
Begin by boiling water and adding salt and oil. When boiling throw in the pasta. Drain water when pasta is ready.
Begin prepping the chicken by trimming off any fat from the chicken breast. Season the chicken nicely with salt & pepper and sprinkle with garlic powder. Then coat the chicken in flour
Add 2 tbsp of the butter plus the olive oil to a skillet over medium-high heat. Once the pan is hot, cook the chicken for about 4-5 minutes per side until golden. Transfer the chicken to a plate to soak in the moisture.
Take the pan off the heat and add the minced garlic and stir for 30 seconds. Then add the cooking wine and wait until it reduces by half then add the lemon juice, lemon zest, remaining 2 tbsp of butter, and capers to the skillet. Scrape up any brown bits.
Stir in the cream and return the pan to the heat. Once its bubbling again, add the chicken back into the pan. Cook for another 4-5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat if the sauce is bubbling too much). If the sauce thickens too much, add a small amount of cooking wine.
Serve your chicken onto plate then toss the pasta in the sauce so it soaks up the sauce nicely. Then serve the pasta. Garnish with parsley, lemon slices, or parmesan if desired.
