Easy Chicken Piccata Recipes

 This is a super tasty, quick, and simple pasta and chicken dish that tastes amazing with lots of lemon and rich cream. A million years ago, while driving back to the ranch, I had a similar dish at a restaurant in the major city, and I began planning when I could prepare it at home. However, that's my style. After a meal, preparations are made for the following one.

Ingredients:

1. 4 boneless, skinless chicken breasts (about 2 lbs.)
2. 1 tsp. kosher salt, plus more to taste
3. 1/2 tsp. black pepper, plus more to taste
4. 1/3 c. all-purpose flour
5. 2 Tbsp. butter, divided
6. 4 Tbsp. olive oil, divided
7. 3/4 c. dry white wine
8. 1/2 c. low-sodium chicken broth
9. 3 Tbsp. lemon juice
10. 1/2 c. heavy cream
11. 1 Tbsp. chopped fresh parsley, plus more for serving
12. 2 Tbsp. capers, optional
13. 8 oz. angel hair pasta

Instructions:

Step:NO:01

For the pasta, have a pot of water simmering on the stove.

Step:NO:02

Pound the chicken breasts until they are somewhat flattened if they are quite thick. Season the chicken on both sides with salt and pepper, and then coat it with flour.

Step:NO:03

Heat 2 tablespoons of oil and 1 tablespoon of butter in a big skillet over medium heat. Fry two chicken breasts at a time for about three minutes on each side, or a little longer if the breasts are thicker and a little shorter if they are thinner, until golden brown on all sides. Transfer the chicken to a serving dish. Stir in the remaining 2 tablespoons of olive oil and the remaining tablespoon of butter. Continue with the remaining chicken breasts, adjusting the heat as necessary and keeping an eye on the oil/butter combination to prevent burning.

Step:NO:04

Once the chicken has been removed, reduce the heat to medium-low. Add the lemon juice, wine, and chicken broth. While whisking the sauce, scrape down the pan's bottom. Turn the heat up to medium and cook, stirring, until the sauce thickens and reduces by approximately half or two thirds. While it's cooking, season with a little salt and pepper.

Step:NO:05

Turn down the heat to low and add the heavy cream. Whisk the sauce until it thickens and coats the spoon, about 1 to 2 minutes. Taste and adjust the seasonings or other ingredients. The sauce will have a strong tang; if necessary, dilute it with a little more cream and/or broth. Stir in the capers and parsley.

Step:NO:06

Cook the pasta only until it's al dente—don't overcook it!

Step:NO:07

Transfer a medium-sized pile of spaghetti on a plate with tongs. Arrange a cooked chicken breast next to it, and then drizzle the pasta and chicken with the sauce. There's no need to drown it because the sauce is powerful. Add a small amount of more parsley on top.

more details for recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a9441/monday-night-dinner-chicken-piccata/