Chicken Piccata over Lemon Basil Pasta. 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.

Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. You can have Chicken Piccata over Lemon Basil Pasta using 14 ingredients and 16 steps. Here is how you cook it.

Ingredients of Chicken Piccata over Lemon Basil Pasta

Prepare of Lemon Basil Pasta.
You need 12 oz of spaghetti.
It's of Salt.
It's 2 of lemons (zested and juiced).
Prepare 1/4 cup of olive oil.
Prepare 1/3 cup of heavy cream.
Prepare 1/4 bunch of Basil, chopped.
You need of Chicken Piccata.
You need 1 of fresh lemon.
Prepare 1/4 bunch of Italian Parsley, chopped.
Prepare 3 cloves of garlic.
Prepare 2-3 of boneless, skinless chicken breasts (about 2 lbs).
Prepare Pinch of salt and pepper.
It's of Grated Parmesan Cheese, to garnish.

Whisk in the chicken broth, reserved garlic, lemon juice and capers. Set pasta aside in a colander. In the same pot, melt butter over medium heat. Remove chicken from marinade, dip into egg mixture, then into flour mixture, coating evenly.

Chicken Piccata over Lemon Basil Pasta instructions

For the Pasta:.
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..
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot..
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..
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..
Garnish with lemon zest, chopped basil and parmesan cheese..
For the Chicken Piccata:.
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..
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)..
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..
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)..
Cook the chicken in batches, if needed, to prevent them from overcrowding the skillet. Transfer the browned chicken on a clean plate..
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..
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..
Plating:.
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..

Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter. Place chicken piccata on each plate, with serving of angel hair. Serve with lemon slices and fresh parsley. Heat a large nonstick skillet over medium-high heat. Add broth juice from both lemons, heavy cream, and capers.