Chicken Piccata with Buttery Noodles

Ingredients

• Pasta Fettuccine

  Compliments

  8 oz or 227g

• Butter

  Unsalted

  2 tbsp or 28g

• Parsley

  Raw

  ½ cup or 30g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Butter

  Unsalted

  4 tbsp or 57g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  2 cloves, minced or 6g

• Unsalted Chicken Stock

  Swanson Broth

  1 cup or 100g

• White wine

  Alcoholic beverage, table

  1 serving 5 fl oz or 147g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Capers

  Canned

  2 tbsp, drained or 18g

• Parmesan cheese

  Hard

  4 cubic inch or 41g

• Parsley

  Raw

  2 sprig or 2g

Directions

1. For the buttery noodles: Cook the pasta according to the package directions. Drain and set aside.
2. For the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour.
3. Heat the butter and oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Remove the chicken to a plate.
4. Add the garlic to the skillet and saute. Pour in the chicken broth and wine, and squeeze in the lemon juice. Whisk the sauce, scraping the bottom of the skillet. Allow the sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.
5. Reduce the heat to low and whisk in the cream. Add the capers, then cook for a couple of minutes until the sauce thickens. Taste and adjust the seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong!
6. To finish the noodles, melt the butter in a separate skillet over medium-high heat. Throw in the cooked pasta, along with the parsley. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Season with salt and pepper to taste.
7. Place a spoonfull of noodles on each plate and a chicken breast. Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce.
8. (source: https://www.foodnetwork.com/recipes/ree-drummond/chicken-piccata-with-buttery-lemon-noodles-2341711)

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