Chicken Piccata is one of my favorite things to eat and the addition of this asparagus recipe as a side take the whole meal to a different level. (I typically serve sliced tomatoes with a balsamic drizzle.) This meal was light, scrumptious and so easy to make. The key is prepping everything ahead of time – measure and chop all of the ingredients and have them ready to go.
Chicken Piccata with Angel Hair Pasta
10 ounces angel hair pasta
4 (4-5oz.) chicken breasts
1/2 t kosher salt
1/4 t black pepper
3 T olive oil
6 T butter
3 T minced shallot
1/3 cup lemon juice
2/3 cup dry white wine
3 T capers, drained
3 T flat-leafed parsley, chopped and divided
Prepare pasta according to package instructions.
Preheat oven to 200 degree F. Pound chicken breasts to about 1/4 inch thick and sprinkle both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 2-3 minutes on each side or until cooked through. Remove from pan and place on oven safe plate, cover with aluminum foil and place in oven to keep warm.
Melt 2 T butter in same skillet over medium-high heat. Add shallot and sauté, stirring often, for 30 seconds or until tender. Add lemon juice, wine and capers. Bring to a slow boil and boil for 1-2 minutes until slightly reduced. Remove skillet from heat and stir in remaining 4 T butter until melted. Stir in 1 1/2 T parsley.
Remove chicken from oven and slice into thin pieces, arrange over prepared pasta and pour caper sauce over chicken. Sprinkle with remaining 1 1/2 T parsley
Asparagus with Parmesan
1 T olive oil
12 ounces trimmed asparagus
1/4 t salt
2 t white wine vinegar
2T grated Parmesan cheese + more for sprinkling
Heat oil in a large skillet over medium-high heat. Add asparagus and sauté for 2-3 minutes or until tender crisp and slightly browned. Remove from heat and toss with salt, vinegar and Parmesan. Sprinkle top with a little more cheese and serve.