Sunday Skillet Chicken Piccata

Sunday Skillet Chicken Piccata

Tender chicken cutlets pan-seared and draped in a bright, zesty lemon-caper sauce, served over quick-cooking angel hair pasta and simple steamed peas for a flavorful and elegant meal.

Dietary

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Ingredients

Instructions

  1. Season 1 chicken breast cutlet with 1/4 teaspoon kosher salt and a pinch of black pepper. Dredge lightly in 1 tablespoon all-purpose flour, shaking off excess.
  2. Heat 1 tablespoon olive oil in a small non-stick skillet over medium-high heat. Add the chicken cutlet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. While chicken cooks, bring a small pot of water to a boil. Add 1 ounce angel hair pasta and cook according to package directions, about 2-3 minutes. Drain well.
  4. In the same skillet, reduce heat to medium-low. Add 1 tablespoon unsalted butter. Once melted, add 1/4 cup chicken broth, 1 1/2 tablespoons fresh lemon juice, and 1 teaspoon drained capers. Bring to a gentle simmer and cook for 2 minutes, stirring occasionally, until the sauce slightly thickens.
  5. Return the cooked chicken cutlet to the skillet, spooning the piccata sauce over it to coat. Simmer for 1 minute.
  6. Add 1/2 cup frozen peas to a microwave-safe bowl with 1 tablespoon water. Cover and microwave for 1-2 minutes, until tender.
  7. Serve the chicken piccata immediately over the angel hair pasta, with the steamed peas on the side. Garnish with chopped fresh parsley, if desired.

Notes

For a gluten-free option, use gluten-free all-purpose flour and gluten-free pasta.

Nutrition (per serving)