Chicken Piccata With Spaghetti Recipes

EASY CHICKEN PICCATA

Steps:

• Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

CHICKEN PICCATA WITH FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
• Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
• Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
• Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.

CHICKEN PICCATA WITH SPAGHETTI

Steps:

• On a dinner plate combine the flour with ¾ tsp salt and ½ tsp pepper. Dredge the chicken in the flour and shake off any excess.
• Put oil and butter in the pot, select sauté and adjust to more/high heat. When the oil mixture is hot, brown the chicken in batches on one side only, about 4 minutes per batch. Transfer the chicken to a plate. Add the shallot, capers and garlic to the pot and cook until fragrant, 1 minute. Add the vermouth and cook for 1 minute to burn off some of the alcohol. Press cancel.
• Add the stock and pasta to the pot and stir to combine. Place the chicken and any accumulated juices on the plate in the pot on top of the pasta but do not stir them in. Lock the lid, select the pressure cook function and adjust to low press for 5 minutes. Make sure the steam valve is in the "sealing" position and that the "keep warm" button is off.
• When the cooking time is up, quick release the pressure. Remove the lid and insert an instant-read thermometer into the center of the thickest part of the chicken; it should register 160 F. If it's not done, cover the pot with a regular lid and let the mixture stand for a minute; the residual heat will finish cooking the chicken.
• Transfer the chicken to a plate. Add the spinach, lemon zest and lemon juice to the pasta mixture and stir with tongs, breaking up any pasta clumps. Let the mixture sit the pot for 5 minutes for the sauce to thicken. Season with salt and pepper. Mound the pasta on four dinner plates and top with chicken and sauce. Serve.

CHICKEN PICCATA WITH ANGEL HAIR PASTA

Steps:

• Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
• Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
• Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
• Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

CHICKEN PICCATA PASTA TOSS

Steps:

• Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

CHICKEN PICCATA PASTA

Steps:

• Fill a pasta pot with water and set on burner (don't need to turn on yet).
• Turn a burner on medium high and place a large, non-stick sauté or skillet on to heat.
• Add olive oil and sauté onions until just tender, 3-5 minutes.
• Meanwhile slice the red pepper and mince the garlic.
• Pour onions into large bowl and now sauté pepper and garlic, 3 minutes.
• Slice mushrooms while this is going on.
• Pour pepper and garlic into bowl and sauté mushrooms. Note here: I do not add additional oil to sauté the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
• While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt -half teaspoon and set aside.
• Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Sauté until white and cooked through.
• Turn water on to boil for the pasta. Add pasta and cook per box instructions.
• Add capers, broth, salt, pepper and parsley to chicken pan.
• Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
• Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
• Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.