Chicken Piccata- easy peasy recipe with big bold flavors.
2 boneless, skinless thighs, pounded thin
olive oil to coat pan
3 T unsalted butter
1/2 C flour
1/3 C fresh lemon juice
1/2 C dry white wine
2 large garlic cloves, minced
1 T chopped shallot
1/4 C capers
1 anchovy filet, minced or 1/2 t anchovy paste
1 C cherry tomatoes, halved
parsley - for garnish
lemon zest- for garnish
4 oz (about 1/4 standard package angel hair pasta, cooked according to package directions)
kosher salt and fresh ground pepper
Pound chicken thighs to an even thickness
Season chicken with salt and pepper and dredge in flour
Heat olive oil over medium high heat in large skillet
Brown chicken thighs in olive oil- about 3-4 minutes per side
Once chicken is browned, remove, set aside and tent with foil. Wipe out pan
Melt 1 T butter in pan
Add garlic, anchovy and shallot and sauté 1 minute
Add lemon juice, wine and capers and cook until reduced by half.
Swirl in remaining 2 T butter and add tomatoes
Salt and pepper to taste. Return chicken to pan to re-warm and coat with sauce and then set aside again. Toss pasta with sauce.
Plate pasta into pasta bowls.
Top each with a chicken thigh
Garnish with chopped parsley and lemon zest.