Chicken Piccata
Chicken Piccata over spaghetti
Equipment
- Pasta roller
Ingredients
Chicken
- 2 chicken breast
- 2 tbsp all purpose flour plus some for dredging
- 1 cup bread crumbs
- 1 jumbo eggs
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp garlic powder
- kosher salt
- coarse ground pepper
- grapeseed oil
Piccata Sauce
- 6 tbsp unsalted butter
- 2 lemons squeezed
- 1/3 cup parsley
- 1/4 cup capers
- 1/4 dry white wine pinot grigio or similar
- 1/2 cup chicken stock
Pasta
- 1 1/2 cup all purpose flour
- 2 jumbo eggs
- pinch of kosher salt
Instructions
Pasta
- Mix flour egg and salt, continue to knead until dough is solid consistency, set aside covered in fridge for 30 mins
- Roll pasta in sheets, and then cut into spaghetti
- Boil water, once water is at a rolling boil add pasta, pasta will be done once it floats to the top
Piccata
- Melt butter in pan, once melted add capers, parsley, lemon juice, white wine, and stock, and simmer over medium low heat
- slowly add flour and continually whisk until sauce has thickened
Chicken
- Tenderize chicken until it is roughly 1/4" to 1/8" thickness
- Season with all herbs, spices, and salt and pepper
- Dredge in flour, and dip into egg mixture, then finish coating with bread crumbs
- In sauce pan add grapeseed oil until oil is about 1.2" deep, and heat over medium heat
- Add chicken and cook until golden brown on one side, then flip, should take roughly 5-7 minutes per side