Mise en Place the ingredients
2. Brown the chicken
3. Saute shallots
4. Cook pasta
5. Add artichokes
7. Saute everything together
8. Serve & enjoy!
CHICKEN PICATTA with ANGEL HAIR PASTA
Yields: 2-4 servings
I cut down on some of the calories by breading the chicken only with flour instead of the traditional egg wash
& bread crumbs.
4 6 oz boneless, skinless chicken breast halves
1/2 cup all purpose flour, divided
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 1/2 Tb butter, divided
2 Tb olive oil
1/4 cup shallots, small dice
4 medium garlic cloves, chopped
3/4 cup dry white wine (I use chardonnay)
1 cup fat free, low sodium chicken broth, divided
1 package (16 oz) angel hair pasta
1 1/2 Tb capers, drained
1 can (8.5 oz) quartered artichoke hearts in water
1 Tb lemon zest
2 Tb fresh lemon juice (about 1 lemon)
3 Tb parsley, coarsley chopped
fresh grated parmesan cheese (to top)
Place chicken breast halves between two sheets of plastic wrap and pound to 1/2" even thickness (using meat mallet or small sauce pan). Place 1 tsp. flour in a small bowl and the rest into a shallow dish for dredging chicken. Sprinkle salt and pepper evenly on both sides of chicken. Dredge each side of chicken in the flour and shake off any excess.
Melt 1 Tb butter in a saucepan over medium high heat. Add 1 Tb olive oil and swirl to coat. Add chicken breasts and saute 4 mins on each side or until slightly browned. Remove from heat and reserve.
In the same pan, add 1 Tb olive oil (if needed); add shallots and saute 3 mins. Add the garlic and saute 1 minute, or until fragrant. Add wine and bring to a simmer, scraping up any leftover browned bits, cooking until liquid almost evaporates.
Meanwhile, add 1/4 cup chicken broth to the small bowl of reserved flour and mix until smooth. Cook angel hair pasta according to package directions and reserve. (I like to cook my pasta in the reserved chicken broth to add more flavor).
Add remaining 3/4 cup of chicken broth to the wine & shallots. Drain the artichoke hearts and reserve some of the canning liquid. Slightly chop the artichoke hearts into bite-sized pieces and add to the pan along with the capers and cook until liquid reduces by half (about 5 mins).
Add the lemon zest and 1 Tb of the reserved artichoke liquid to the pan, stir to combine. Next, add the flour mixture and stir until incorporated, about 1 min or until slightly thickened.
Turn the heat down to low and stir in the remaining 1 1/2 Tb butter, lemon juice and half of the chopped parsely. Once butter melts, add the chicken breasts back into the pan and cover to simmer flavors about 3 mins.
To serve, pile pasta on the plate and add 1 chicken breast half along with about 1/4 - 1/2 cup of the artichoke caper sauce. Top with remaining parsley and parmesan cheese, if deisred.