Easy Chicken Piccata with Angel Hair
This is one of those dinners I come back to when I want something that feels a little special without making a big production out of it. The lemony, creamy sauce comes together with our chicken bone broth and is perfect tossed with angel hair.
**Want to make it even easier? Skip butterflying the breasts and grab chicken tenders instead. They cook quickly and make this a great weeknight meal.
This recipe is created by our Grass Roots partner Farmer Sabrina of Grateful Pastures. Sabrina is a farmer, mom and part of the family behind Grateful Pastures, a certified organic pasture-raised poultry farm in Mansfield, Georgia. She's also the producer and cook behind our new Grass Roots bone broth. Follow Sabrina and the Grateful Pastures team over on Instagram @gratefulpastures for farm life, good food and a look at how they're raising poultry with care.
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makes:4
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total time:35 min
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cooking difficulty:Easy
Ingredients
Utensils
- Large pot
- Skillet or Dutch oven
- Spatula
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
Drain, toss with a little olive oil, and set aside.
Butterfly the chicken breasts to make them thinner, then cut into smaller tender-sized pieces if desired.
Season both sides with salt, pepper, and garlic powder.
Lightly dredge each piece in flour, shaking off any excess.
Heat a large skillet or Dutch oven over medium-high heat. Add the oil and 2 tablespoons of butter.
Once the butter has melted, add the chicken and cook for about 4 minutes per side, or until golden brown and cooked through.
Transfer the chicken to a plate and set aside.
Remove the pan from the heat and add the chicken bone broth, lemon juice, lemon zest, capers, and remaining 2 tablespoons of butter.
Use a spatula to scrape up the browned bits from the bottom of the pan and stir them into the sauce.
Stir in the heavy cream, then return the pan to medium heat.
Bring the sauce to a gentle simmer.
Add the chicken and cooked pasta to the pan, tossing gently to coat everything in the sauce.
Reduce the heat to medium-low and cook for about 5 minutes, or until the sauce reaches your desired consistency.
Finish with fresh lemon slices and a generous sprinkle of Parmesan cheese. Serve warm.