arica's chicken piccata

Ingredients

• Servings: 4
• 1 (12 ounce) package farfalle (bow tie) pasta
• 1 tablespoon olive oil, or as needed
• 1/4 cup lemon juice
• 2 cloves garlic
• 4 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 1 (14.5 ounce) can chicken broth
• 1 cup white
• 1/2 cup parmesan cheese
• 1/4 cup capers

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• heat oil in a skillet over medium heat. stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.
• remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. add chicken broth and white to the skillet; bring to a simmer and cook 5 minutes. stir parmesan cheese and capers into the liquid mixture; cook and stir until thickened, about 5 minutes. mix bow-tie pasta into sauce; toss to coat. transfer pasta to a serving bowl.
• return chicken to the skillet. place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• transfer chicken to a serving platter; serve alongside bow-tie pasta.