This was amazing. My husband LOVED it and said it's probably the best thing I've made. It's so flavorful and super easy to make. I did double to recipe so that there would be leftovers and I'm glad I did because this was gobbled up quickly. Definitely adding it to the rotation.
30 Minute Chicken Piccata
- ¾ pound dried spaghetti pasta
- ¾ cup Italian seasoned breadcrumbs
- 2 eggs
- ¼ cup of 2% milk
- 4 chicken tenderloins, pounded out to thin, flat pieces
- ¼ cup fresh lemon juice
- 1 cup chicken stock
- ¼ cup capers, rinsed
- 4 tbsp. unsalted butter
- Salt & pepper, to taste
- In a large stockpot, bring water to boil and cook spaghetti according to the instructions on the box.
- In two separate shallow containers, add the breadcrumbs to one container and whisk the eggs and milk together in the other.
- Take a piece of the flattened chicken tenderloin and dip both sides in the egg/milk mixture, then cover in breadcrumbs. Shake to remove the excess. Repeat until all the chicken pieces have been covered in breadcrumbs.
- In a large skillet, over medium high, melt 1 tbsp. of butter then place two covered chicken pieces into the skillet. Let it get nice and brown on one side before flipping, about 2 minutes. Repeat with the other two chicken pieces and 1 tbsp. of butter. Place cooked chicken on a plate and set aside.
- Turn heat down to medium, melt the remaining 2 tbsp of butter and add the chicken stock and lemon juice, scraping the bottom of the skillet to get all the browned bits off. Add in the capers and let simmer for 5 minutes. Add salt and pepper, to taste.
- Your pasta should be ready and drained at this time so add the pasta to the sauce and toss to coat evenly. Place pasta on a platter and place chicken on top. With whatever sauce you may have left over, pour on top of chicken and pasta.
- Serve hot.