Skillet Chicken Piccata with Capers & Angel Hair

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1.5 lb (2 large) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 1 large shallot, minced
• 3 garlic cloves, minced
• 1/2 cup dry white wine or chicken broth
• 3/4 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice
• 3 tbsp capers, drained
• 8 oz angel hair pasta
• 1/4 cup fresh parsley, chopped
• for garnish lemon slices

Instructions

1. 1Slice each chicken breast horizontally into 2 thin cutlets. Place between plastic wrap and pound gently to even 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder.
2. 2Spread flour on a plate. Dredge each cutlet lightly, shaking off excess. Bring a large pot of salted water to a boil for the pasta.
3. 3Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Add two cutlets and cook 3–4 minutes per side until golden brown and cooked through (165°F). Transfer to a plate and repeat with remaining oil and cutlets.
4. 4Reduce heat to medium. Add remaining butter and the minced shallot; cook 2 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
5. 5Pour in white wine (or broth) and scrape up all browned bits. Simmer 1–2 minutes until reduced by half. Add chicken broth, lemon juice, and capers; bring to a lively simmer.
6. 6Return chicken and any juices to the skillet. Spoon sauce over the cutlets and simmer gently 3–4 minutes so the sauce thickens slightly and flavors marry. Taste and add remaining salt if needed.
7. 7Meanwhile cook angel hair 3–4 minutes until al dente; drain, reserving pasta water. Toss pasta with a ladle of the piccata sauce and a splash of pasta water so it glistens.
8. 8Plate pasta, top with a chicken cutlet, and spoon plenty of lemon-caper sauce over everything. Finish with chopped parsley and lemon slices. Serve immediately.