A favorite dish around our house is Chicken Piccata, tender filets of juicy white chicken breast topped with a buttery wine sauce studded with briny capers. Capers, otherwise known as pickled flower buds whose salty brine is akin to what you find with green olives, are one of my favorite ingredients to put my tastebuds into overdrive.

We like to serve the dish with pasta and thus midway through the meal, it usually all ends up in one big pile on the plate. I’m one of those that likes to combine my tastes and these seem to favor one another perfectly on one fork.

And that’s what led me to creating Chicken Piccata Pasta, an all in one dish with pucker power. And because I couldn’t leave well enough alone, mushrooms and tomatoes have also made their way into the dish. Just like any good pasta should have.

Chicken Piccata Pasta
By Heidi
Serves 4

Ingredients:

2 tablespoon canola or extra virgin olive oil
1 pound chicken breasts, cubed
12 button mushrooms, sliced
5 tablespoons butter, 1 tablespoons reserved
1/2 cup white wine
1 cup chicken broth
juice of 1 lemon
1 cup grape or cherry tomatoes
1/4 cup capers
1/4 cup panko bread crumbs
1 pound rotini pasta, cooked and drained
1 tablespoon fresh tarragon, slivered
1 teaspoon pepper
salt to taste

Directions:

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add chicken pieces and cook for 5-7 minutes or until lightly browned and cooked through. Remove from pan, add remaining tablespoon of olive oil. Sauté mushrooms for 3-5 minutes, seasoning lightly with salt.

Remove mushrooms from skillet and reduce heat to medium. Add 4 tablespoons butter and whisk in wine and chicken broth and lemon juice. Add tomatoes and capers and cook for 5-8 minutes, reducing wine mixture by one third and tomatoes become soft and skin begins to blister.

Meanwhile heat a small skillet over medium heat and melt remaining tablespoon of butter. Add bread crumbs, stir to combine. Cook for 2-3 minutes until golden, stirring frequently so crumbs don’t burn.

Add pasta, tarragon, chicken and mushrooms to sauce and cook for one minute, tossing to coat. Serve topped with 1 to 2 teaspoons of browned breadcrumbs.

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