Chicken Piccata with Angel Hair Pasta

Ingredients

• ⅓ cup all-purpose flour

• ¼ teaspoon fresh ground black pepper

• ¼ teaspoon paprika

• 1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces

• 2 tablespoons olive oil

• 1 clove garlic, minced

• 4 tablespoons butter, divided

• 1 cup dry white wine

• ⅓ cup chicken broth

• ¼ cup fresh lemon juice

• 2 tablespoons capers

• 2 tablespoons chopped fresh parsley

• 1 (8 ounce) package angel hair pasta, cooked and drained

Instructions

Collect all the necessary ingredients.

In a shallow dish, combine flour, pepper, and paprika. Coat the chicken evenly in the flour mixture.

Heat oil in a large skillet over medium-high heat. Add garlic and sauté until golden and aromatic, about 1 minute; then transfer to a plate.

Melt 2 tablespoons of butter in the same skillet. Add chicken pieces and cook until golden brown, about 5 minutes per side; transfer to a plate.

Pour wine into the hot skillet and bring it to a boil over high heat, using a wooden spoon to scrape up any browned bits from the pan. Let the wine boil until it has reduced by half, about 5 minutes.

Whisk in the chicken broth, reserved garlic, lemon juice, and capers; simmer for 5 minutes.

Stir in the parsley and the remaining 2 tablespoons of butter.

Lower the heat to medium, return the chicken to the skillet, and cook until the sauce thickens, about 15 minutes.

Bring a large pot of lightly salted water to a boil. Cook the angel hair pasta in the boiling water, stirring occasionally, until tender but still al dente, about 4 to 5 minutes. Drain well.

Transfer the chicken to a serving dish and drizzle with a few tablespoons of the sauce. Add the cooked pasta to the skillet and toss it to coat in the remaining sauce. Serve the pasta onto plates and top with the chicken.

Nutrition Facts (per serving)