Chicken Piccata with Fettuccine
Piccata is an Italian cooking method where meat (usually veal or chicken) is dredged in flour, pan-fried, and then draped in a bright, tangy lemon butter caper sauce.
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Ingredients
- 2 medium boneless skinless chicken breasts
- 1 cup all-purpose flour
- Kosher salt & black pepper for seasoning your soul... and the chicken
- ¼ cup avocado oil
- 1 medium shallot finely diced
- 4 cloves garlic minced
- 1 cup dry white wine
- 1 tablespoon drained capers
- 2 tablespoons freshly squeezed lemon juice
- 8 tablespoons unsalted butter cut into pieces
- 12 ounces fettuccine
Instructions
- Prep the Chicken: Slice each chicken breast in half lengthwise, then pound them out thinly. Season both sides with salt and pepper.
- Dredge & Sear: Coat each piece lightly in flour, shaking off the excess. Heat olive oil in a pan over medium-high heat, then sear the chicken until golden brown on both sides. Remove and set aside.
- Make the Sauce: In the same pan, sauté the shallot and garlic until fragrant. Pour in the white wine, scraping up any crispy bits (aka flavor). Let it reduce, then stir in the capers, lemon juice, and butter until the sauce is glossy and dreamy.
- Put It All Together: Return the chicken to the pan, letting it soak up all that goodness. Sprinkle with fresh parsley and serve over fettuccine, polenta, or whatever makes your heart happy.
Servings: 4