Pâtes au poulet piccata

Ingrédients

• 8 ounce penne (uncooked)
• 1 pound chicken breasts (boneless and skinless, chopped into 1 inch pieces)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 1/2 cup all-purpose flour
• 2 tablespoon butter (unsalted)
• 2 tablespoon olive oil
• 3 cloves garlic (minced)
• 1/4 cup white wine
• 1/2 cup chicken broth (low sodium or no sodium added)
• 1/4 cup heavy cream
• 2 tablespoon lemon juice
• 1/4 cup capers (drained)
• 1/2 cup Parmesan cheese (grated)
• 2 tablespoon parsley (chopped)

Préparation

1. 1

   Prepare the pasta: Cook the pasta according to package instructions. Drain and set aside.

2. 2

   Season the chicken: Season the chicken with salt and pepper and then dredge through the flour, removing any excess flour.

3. 3

   Brown the chicken: In a large skillet add 1 tbsp of the butter, 1 tbsp of the olive oil and heat until butter has melted over medium high heat. Add the chicken pieces and cook until browned and cooked through, about 8 to 10 minutes. Work in batches if needed. Transfer the chicken to a plate.

4. 4

   Combine the sauce: Reduce the heat to low and add the remaining 1 tbsp of butter, olive oil and garlic. Cook for 30 seconds until fragrant. Add the white wine to the skillet and bring to a simmer. Cook until it reduces slighly, about 30 seconds to 1 minute.

5. 5

   Finish the sauce: Add the chicken broth, lemon juice and capers. Bring to a simmer, while scraping the pan with a wooden spoon to loosen all the cooked chicken bits. Stir in the heavy cream.

6. 6

   Finish the dish: Add the chicken back to the pan and the cooked penne. Sprinkle the Parmesan cheese over and toss until the pasta is coated in the sauce. Garnish with shredded Parmesan, chopped parsley and serve while warm!