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Chicken Piccata Pasta

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Ingredients – 2 boneless skinless chicken breasts halved – 1 tsp salt – 1/4 tsp black pepper – 1 tsp onion powder – 1 tsp garlic powder – 1/2 cup flour – 1 tbsp grated parmesan cheese – 4 tbsp butter – 2 tbsp olive oil – 1/2 cup white wine – 1 cup chicken broth – 2 tbsp capers – 1 tsp minced garlic – 2 tbsp lemon juice – 8 oz angel hair pasta

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Prepare dredge by adding flour, garlic powder, onion powder, salt, black pepper, and parmesan cheese together in a bowl.

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Dip chicken pieces in the flour mixture and coat both sides shaking off excess flour.

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Heat olive oil and butter in a large skillet over medium heat. Sear chicken on each side for 3-4 minutes until golden brown.

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Add white wine and garlic then simmer for 4-5 minutes making sure to scrap up any browned bits from the bottom of the pan.

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Stir in chicken broth, capers and lemon juice to combine and cooking for 1-2 minutes.

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Add seared chicken breast pieces back to the pan being sure to spoon some sauce over the pieces. Cook for 3-5 minutes.

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Add pasta to hot skillet with lemon caper sauce. Mix well to coat.

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