Recipe of Ultimate Chicken Piccata over Lemon Basil Pasta

Hey everyone, it's Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, How to Prepare Speedy Chicken Piccata over Lemon Basil Pasta. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Piccata over Lemon Basil Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Piccata over Lemon Basil Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Piccata over Lemon Basil Pasta is 4 People. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Piccata over Lemon Basil Pasta estimated approx 45 min.

To get started with this particular recipe, we have to prepare a few components. You can have Chicken Piccata over Lemon Basil Pasta using 14 ingredients and 16 steps. Here is how you can achieve that.

I’ve wanted to make Chicken Piccata for quite sometime. I’ve never had it before. You will love and enjoy this dish. It meets plenty of flavor profiles and you can always kick it up a notch by adding just a tad bit more crushed red pepper, if you’d like.

Ingredients and spices that need to be Take to make Chicken Piccata over Lemon Basil Pasta:

1. Lemon Basil Pasta
2. 12 oz spaghetti
3. Salt
4. 2 lemons (zested and juiced)
5. 1/4 cup olive oil
6. 1/3 cup heavy cream
7. 1/4 bunch Basil, chopped
8. Chicken Piccata
9. 1 fresh lemon
10. 1/4 bunch Italian Parsley, chopped
11. 3 cloves garlic
12. 2-3 boneless, skinless chicken breasts (about 2 lbs)
13. Pinch salt and pepper
14. Grated Parmesan Cheese, to garnish

Instructions to make to make Chicken Piccata over Lemon Basil Pasta

1. For the Pasta:
2. Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
3. Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
4. Meanwhile, whisk the lemon juice, oil, heavy cream, Parmesan, and red pepper flakes in a bowl to combine. Add ¼ cup of the pasta cooking water and whisk to combine.
5. Add lemon sauce to spaghetti in pot; toss until pasta is evenly coated with sauce. Add remaining cooking liquid, if necessary. Season with salt and pepper, to taste.
6. Garnish with lemon zest, chopped basil and parmesan cheese.
7. For the Chicken Piccata:
8. Prepare the lemon, parsley, and garlic so they’re ready to go when you need them. Roughly chop the parsley leaves, juice the lemon, and mince the garlic. Set these ingredients aside.
9. Trim the chicken breasts of excess fat. Cover them with plastic wrap and pound them with a mallet or rolling pin until they are an even thickness (about 1/2-3/4 inch thick).
10. Cut each chicken breast in half so that you have four to six pieces about the size of the palm of your hand. Season both sides of the chicken pieces with salt and pepper.
11. Heat the olive oil in a heavy skillet, over medium heat. While the oil is heating, place the flour in a bowl and lightly coat each piece of chicken on both sides. When the oil is very hot but not smoking, add the chicken pieces to the skillet and cook until golden brown on each side (about 3-5 minutes on each side).
12. Cook the chicken in batches, if needed, to prevent them from overcrowding the skillet. Transfer the browned chicken on a clean plate.
13. After removing the chicken from the skillet, turn the heat down to medium-low and add the butter and minced garlic. Sauté the garlic in the butter for about one minute. Add the chicken broth and lemon juice to the skillet and whisk to dissolve (or “deglaze”) the brown bits off of the bottom of the pan.
14. Add the capers and half of the chopped parsley to the skillet. Increase the heat to medium, add the chicken back to the skillet, and spoon the sauce over top. Allow the chicken to simmer in the sauce for 3-5 minutes, without a lid, or until the sauce reduces by half. The flour on the chicken will help thicken the sauce as it simmers.
15. Plating:
16. Twirl the pasta into the center of the dish and sprinkle remaining basil over pasta. Top with two pieces of chicken, and top with lemon wedge. Drizzle remaining sauce in skillet over dish. Top with lemon zest and Parmesan cheese.

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