Arica's Chicken Piccata

Arica's Chicken Piccata

This Italian-style chicken recipe calls for chicken breasts to cook in a sauce of white wine, chicken broth, capers, and Parmesan cheese for a tasty main course.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
555 Calories

Recipe Instructions

Step 1
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
Step 2
Heat oil in a skillet over medium heat. Stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. Put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.
Step 3
Remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. Add chicken broth and white wine to the skillet; bring to a simmer and cook 5 minutes. Stir Parmesan cheese and capers into the liquid mixture; cook and stir until thickened, about 5 minutes. Mix bow-tie pasta into sauce; toss to coat. Transfer pasta to a serving bowl.
Step 4
Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 5
Transfer chicken to a serving platter; serve alongside bow-tie pasta.
Arica's Chicken Piccata
Arica's Chicken Piccata

Ingredients

  • 1 cup white wine
  • ¼ cup lemon juice
  • ½ cup Parmesan cheese
  • 2 cloves garlic
  • 4 skinless, boneless chicken breast halves
  • salt and ground black pepper to taste
  • 1 (14.5 ounce) can chicken broth
  • 1 tablespoon olive oil, or as needed
  • ¼ cup capers
  • 1 (12 ounce) package farfalle (bow tie) pasta

Categories

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