CHICKEN PICCATA WITH ANGEL HAIR PASTA RECIPE | ALLRECIPES
This classic piccata sauce is also a traditional accompaniment to veal medallions.
Provided by Reeni
Categories World Cuisine European Italian
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
- Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
- 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. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
- Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.
Nutrition Facts : Calories 543.4 calories, CarbohydrateContent 42.7 g, CholesterolContent 95.1 mg, FatContent 22.7 g, FiberContent 2.6 g, ProteinContent 31.1 g, SaturatedFatContent 9 g, SodiumContent 385.4 mg, SugarContent 2 g
SCAMPI ALLA VENEZIANA WITH ANGEL HAIR | WHAT'S COOKIN ...
An authentic dish Grandma made and a taste of Venice Italy. Shrimp, calamari rings in a tomato wine light sauce over angel hair pasta.
Provided by Claudia Lamascolo
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Number Of Ingredients 11
Steps:
- Saute the shrimp and calamari in oil.
- Add the garlic, saute for 2 minutes more until light brown.
- Add the wine and deglaze for around 4 minutes to half reduction on medium heat.
- Remove the fish to a plate.
- Add the tomatoes and simmer for around 15 minutes on low.
- Stir in the butter and fresh herbs, adjust the seasonings to taste for salt, pepper, and red pepper flakes if using.
- To serve:
- Place cooked pasta on a serving plate, top with the shrimp and calamari sauce
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