One of the best things that I have made for this blog was chicken piccata last year. It is second only to chicken parmigiana when I order at an Italian restaurant because my love for a sauce with lemon and capers knows no bounds. I was really excited to come across this Rachael Ray recipe for chicken piccata pasta since it gave me an excuse to make chicken piccata while still having something new to blog about. I am a fan of Rachael’s recipe because they are always fast and simple, and I haven’t tried a bad one yet. This is no exception to that because it was really delicious. The only thing that could make chicken piccata better is turning it into a pasta so you should go home and make this right n0w.
I almost always use Vermouth instead of white wine for cooking because I actually really like it, and it is a LOT cheaper than buying a bottle of wine every time I need it for cooking. I went a different route this time though because I actually have lots of wine in my apartment for once! I mentioned a little while ago that my parents are moving to Belgium next month, and they can’t bring any alcohol with them. That is unfortunate because they have a ridiculous collection of alcohol. They seriously have a pantry that is just filled with bottles and bottles of wine. They had a party where they sent guests home with a bottle of wine to try to get rid of it, and they still had a ton leftover. They decided to split it up what was left between one of my brothers (the other one lives in Canada) and me. They gave me so much alcohol while I was home over Easter weekend that I had to take a stupid number of trips to carry it all into my apartment, and they even gave me a wine rack because there is so much wine. It looks like I am an alcoholic when you walk into my place now. I am really grateful though because I don’t drink a lot of alcohol so it is a really big pain to spend a lot of money on something when I only need a little bit of it for cooking. It’s really nice to just have most things here now when I need them. Anyways…that was a long story, but I chose a Chardonnay to use for this recipe.
NOTE: Sorry for the lack of any process photos in this post. I was a little bit stressed out while I was making this because I hadn’t prepared everything in advance like usual.
Chicken Piccata Pasta Toss
2 Tbsps olive oil
1 1/3 lbs chicken breast tenders, cut into 1-inch pieces (I always remove the tendons from chicken tenders before I cook with them)
Salt and pepper
1 1/2 Tbsps butter
4 cloves garlic, chopped
2 shallots, chopped
2 Tbsps flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 Tbsps capers, drained
1/2 cup flat-leaf parsley, chopped (I thought I had parsley, but I didn’t so I used 2 Tbsps dried parsley)
1 lb penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.
Reduce the heat to medium. Add another tablespoon olive oil and 1 tablespoon butter, and the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes.
Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper to your taste. Top with fresh snipped chives.