Bright, lemony and rich! Chicken Piccata is fairly quick and easy to prepare. It utilizes a lot of pantry staples and is a great way to re-invent left over chicken! If your crowd is less than caper friendly, substitute peas. Enjoy!
- 1 pound GF spaghetti
- 1 pound boneless, skinless chicken breasts pounded
- 1/2 cup GF all-purpose flour mix, seasoned with salt, pepper & garlic
- 4 tablespoons unsalted butter substitute
- 1/2 cup dry white wine, divided
- 1 lemon, juiced
- 1/2 cup goat milk (or heavy cream)
- 2 cloves garlic, minced
- 1/4 cup diced shallots
- 3/4 cup chicken broth
- 1/4 cup drained capers (or English peas)
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- Lemon slices
- Season chicken with salt and pepper. Dredge chicken in flour mixture.
- Melt 2 tablespoons butter and a drizzle of olive oil in a large skillet over medium high heat. Add chicken and cook to golden brown on both sides, about 5 minutes on each side. Set aside and cover.
- Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook until fragrant, 2-3 minutes.
- Deglaze with wine. Stir in chicken broth and lemon juice. Allow to simmer for 5 minutes.
- Cook pasta according to package instructions
- Gradually whisk the goat milk into sauce until it coats the back of a spoon.
- Stir in capers.
- Salt and pepper to taste.
- Add al dente pasta and simmer for 2 minutes
- Garnished with parsley and serve.