How to Make Chicken Piccatta Toss

Chicken Piccata Toss

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 tablespoons extra-virgin olive oil
• 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
• Salt and pepper
• 1 1/2 tablespoons butter
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 lemon, juiced
• 1 cup chicken broth or stock
• 3 tablespoons capers, drained
• 1/2 cup flat-leaf parsley, chopped
• 1 pound penne rigate pasta, cooked to al dente
• Chopped or snipped chives, for garnish

1. Heat a deep non stick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.
2. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Sauté garlic and shallots 3 minutes.
3. Add flour and cook 2 minutes.
4. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
5. Add chicken back to the pan and heat thorough, 1 to 2
   minutes.
6. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Tips & Warnings

• Make sure you prep everything before you start because once you start you have to have all your ingredients at your fingertips so you can add quickly when needed.
• Do not burn your oil or chicken in step one. Heat your pan as instructed but don't let it get too hot that it will burn before the chicken is cooked. A medium to high heat is ideal.