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Classic Chicken Piccata


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Serves 2-4 | Prep Time 5 mins | Cook Time 30-45 mins

Why I Love This Recipe

This recipe comes from the kitchen of Beth Galey! She is one of our Direct Hire recruiters on the Questpro Team! Contact her by emailing [email protected] or calling 972-502-9937.


Ingredients You'll Need

¼ oz. Parsley
1 Shallot
1 Lemon
4 oz. Grape Tomatoes
13 oz. Boneless Skinless Chicken Breasts
2 oz. Flour
5 oz. Pasta
2 tsp. Chicken Base
1 oz. Butter
1 oz. Capers
Olive Oil Salt Pepper
1 Medium Pot
1 Mixing Bowl
1 Large Pan
1 Wire-Mesh Strainer


Directions

Before You Cook:
Bring 8 cups water and 1 tsp. salt to a boil in a medium pot.


Prepare the Ingredients:
Peel and mince shallot. Zest lemon, halve, and juice. Quarter tomatoes. Stem and mince parsley. Pat chicken breasts dry. On a separate cutting board, cut each breast into three pieces. Cover pieces with plastic wrap, and gently pound with a heavy object to ⅓" thickness. Season both sides with a pinch of salt and ¼ tsp. pepper.


Cook the Chicken:
Mix flour and pinch of salt in a mixing bowl. Dredge chicken cutlets in flour-salt mixture, shaking off excess. Place floured chicken on a plate. Heat a large pan over high heat. Add 1 ½ Tbsp. olive oil and chicken cutlets to hot pan and cook on one side until golden brown, 3-4 minutes. Flip cutlets and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove chicken to a plate and cover with foil. Reserve pan- no need to wipe clean.


Cook the Pasta:
Add pasta to boiling water and stir constantly, 30 seconds. Then cook until al dente, 3-5 minutes. Reserve 1 cup pasta cooking water. Strain pasta in a wire-mesh strainer. Return pasta to pot, toss with 2 tsp. olive oil, and set aside.


Make the Sauce:
Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and shallot to hot pan and cook until fragrant, 30 seconds. Stir in reserved pasta cooking water, chicken base, and ½ tsp. lemon zest. Bring to a boil and cook until slightly thickened, 3-4 minutes. Remove from burner and whisk in butter.


Finish the Dish:
To cooked pasta, add half the sauce (reserve remaining for chicken), tomatoes, 1½ Tbsp. lemon juice, and half the parsley (reserve remaining for garnish). Toss to combine. Stir in capers to remaining sauce in pan. Plate dish as pictured on front of card, spooning lemon-caper sauce over chicken and garnishing with remaining parsley and remaining lemon zest. Bon appétit!


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