Chicken Piccata over Lemon Basil Pasta
Chicken Piccata over Lemon Basil Pasta

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chicken piccata over lemon basil pasta. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Chicken Piccata over Lemon Basil Pasta. I've wanted to make Chicken Piccata for quite sometime. You will love and enjoy this dish. It meets plenty of flavor profiles and you can always kick it up a notch by adding just a tad bit more crushed red pepper,.

Chicken Piccata over Lemon Basil Pasta is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Chicken Piccata over Lemon Basil Pasta is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have chicken piccata over lemon basil pasta using 14 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Chicken Piccata over Lemon Basil Pasta:
  1. Take Lemon Basil Pasta
  2. Prepare 12 oz spaghetti
  3. Take Salt
  4. Take 2 lemons (zested and juiced)
  5. Get 1/4 cup olive oil
  6. Take 1/3 cup heavy cream
  7. Make ready 1/4 bunch Basil, chopped
  8. Get Chicken Piccata
  9. Make ready 1 fresh lemon
  10. Take 1/4 bunch Italian Parsley, chopped
  11. Prepare 3 cloves garlic
  12. Get 2-3 boneless, skinless chicken breasts (about 2 lbs)
  13. Make ready Pinch salt and pepper
  14. Prepare Grated Parmesan Cheese, to garnish

Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour. A favorite of the older and younger. Season chicken with salt and pepper, then dredge the pieces in flour.

Instructions to make Chicken Piccata over Lemon Basil Pasta:
  1. For the Pasta:
  2. Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
  3. Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
  4. Meanwhile, whisk the lemon juice, oil, heavy cream, Parmesan, and red pepper flakes in a bowl to combine. Add ¼ cup of the pasta cooking water and whisk to combine.
  5. Add lemon sauce to spaghetti in pot; toss until pasta is evenly coated with sauce. Add remaining cooking liquid, if necessary. Season with salt and pepper, to taste.
  6. Garnish with lemon zest, chopped basil and parmesan cheese.
  7. For the Chicken Piccata:
  8. Prepare the lemon, parsley, and garlic so they’re ready to go when you need them. Roughly chop the parsley leaves, juice the lemon, and mince the garlic. Set these ingredients aside.
  9. Trim the chicken breasts of excess fat. Cover them with plastic wrap and pound them with a mallet or rolling pin until they are an even thickness (about 1/2-3/4 inch thick).
  10. Cut each chicken breast in half so that you have four to six pieces about the size of the palm of your hand. Season both sides of the chicken pieces with salt and pepper.
  11. Heat the olive oil in a heavy skillet, over medium heat. While the oil is heating, place the flour in a bowl and lightly coat each piece of chicken on both sides. When the oil is very hot but not smoking, add the chicken pieces to the skillet and cook until golden brown on each side (about 3-5 minutes on each side).
  12. Cook the chicken in batches, if needed, to prevent them from overcrowding the skillet. Transfer the browned chicken on a clean plate.
  13. After removing the chicken from the skillet, turn the heat down to medium-low and add the butter and minced garlic. Sauté the garlic in the butter for about one minute. Add the chicken broth and lemon juice to the skillet and whisk to dissolve (or “deglaze”) the brown bits off of the bottom of the pan.
  14. Add the capers and half of the chopped parsley to the skillet. Increase the heat to medium, add the chicken back to the skillet, and spoon the sauce over top. Allow the chicken to simmer in the sauce for 3-5 minutes, without a lid, or until the sauce reduces by half. The flour on the chicken will help thicken the sauce as it simmers.
  15. Plating:
  16. Twirl the pasta into the center of the dish and sprinkle remaining basil over pasta. Top with two pieces of chicken, and top with lemon wedge. Drizzle remaining sauce in skillet over dish. Top with lemon zest and Parmesan cheese.

A favorite of the older and younger. Season chicken with salt and pepper, then dredge the pieces in flour. How to make Chicken Piccata: Season the chicken cutlets with salt and pepper, and then coat the chicken with flour. Add the chicken to oil in a hot skillet and brown both sides. Then remove the chicken from the pan and keep it warm on a foil-covered plate.

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