In a pasta state of mind.
This Chicken Piccata is a must-make this week! Made using the Cook In to grill, sear, simmer, and boil. For an easy clean-up, use the deep pan for the whole dish. Or you can also add the grill pan if you want to blacken the chicken.
Ingredients:
– 2 Chicken breasts (cut horizontally into cutlets), or 4 chicken steaks (pre-cut)
– 1/4 tsp salt
– 1/4 tsp garlic powder/granules
– 1/4 tsp ground black pepper
– 1/2 cup plain flour
– Olive oil
– 250g tagliatelle, or pasta of your choice
– Fresh parsley, finely chopped
For the sauce:
– 1 large shallot, finely chopped
– 4 garlic cloves, minced
– 300ml chicken stock
– 1 tbsp lemon juice
– 25g butter
– 1 1/2 tbsp capers, drained
– Salt (to taste)
– Cracked black pepper, to taste
Method:
STEP 1 Season the chicken pieces with salt, black pepper, and garlic. On a plate, add the flour and dredge the chicken pieces in the flour and set aside.
STEP 2 Turn on the Cook In (with the deep pan or grill pan on) and set it to high. Add 2 tbsp olive oil. Once hot, place the chicken pieces and cook on both sides till golden and cooked-through. Remove from the Cook In and set aside.
STEP 3 With the deep pan on, turn the temperature to low-medium and add a splash of olive oil. Now add in the shallots and garlic, and sauté for 2 mins. Pour in the chicken stock, lemon juice, butter, and capers. Stir well, and simmer for 5-6 mins. The sauce should become semi-thick and glossy. Add salt and pepper to taste. Pour into a large bowl and set aside.
STEP 4 Clean the deep pan and place back onto the Cook In. Turn to high and add boiling water (just under the max line). Salt and add in the pasta. Cook as per packet instructions. Once done, drain the water and set aside.
STEP 5 Add some pasta to a plate, place a piece of chicken on top and spoon some of the sauce over it. Garnish with fresh parsley and serve!
Created by @thecurrycountess