Chicken Piccata


12 oz. Boneless Skinless Chicken Breasts
4 Cloves Garlic
1 Lemon
4 oz. Grape Tomatoes
3.5 Tbsp. Cornstarch
7 oz. Angel Hair Pasta
1/2 cup Chicken Broth
1-2oz. Butter
2-4 Tbsp Olive Oil
1 oz. Capers
Salt and Pepper
Gather ingredients.
Smash and mince garlic.
Chop parsley and quarter cherry tomatoes.
Juice and zest lemon. Bring a pot of water to a boil for the pasta.
Almost there…
Butterfly chicken by slicing width wise then quarter cut to make four pieces. Bring a pot to a boil for the pasta.
Sprinkle with salt, pepper, and cornstarch on both sides.
Sauté in hot olive oil pan 3-5 mins per side. Flip and cook until internal temp read 165 degrees. Set aside. Cook angel hair to al dente about 4-5 mins.
In the same pan add butter and garlic. Cook for 30 seconds. Set half of the mixture aside. Add tomatoes, capers, and lemon zest to the mix. Toss in the pasta.

Add chicken. Top with remaining sauce. Plate and serve with Parmesan. Garnish with remaining parsley. Super yummy!

Copyright © 2018, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle Pistella.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.