Classic Chicken Piccata

with angel hair pasta and lemon-caper sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

A note about serious food allergies

Like a black leather jacket or a fresh pair of Chuck Taylors, some things never go out of style. Ditto for chicken piccata, whose staying power can be attributed to simple flavors that complement each other beautifully. Lightly dredged chicken breasts, pan-fried to golden-brown perfection, are finished with a bright lemon-caper sauce. So fresh and so clean (clean!). Serve it next to a twirled mound of angel hair pasta, and you've got all the makings of a bona fide classic.

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 1 Shallot
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 oz. Flour
  • Info
    5 oz. Angel Hair Pasta
  • 2 tsp. Chicken Base
  • Info
    1 oz. Butter
  • 1 oz. Capers
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Pan
  • 1 Wire-Mesh Strainer

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and mince shallot. Zest lemon, halve, and juice. Quarter tomatoes. Stem and mince parsley. Pat chicken breasts dry. On a separate cutting board, cut each breast into three pieces. Cover cutlets with plastic wrap, and gently pound with a heavy object to a uniform thickness of ⅓". Season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Dredge the Chicken

    Dredge the Chicken

    Mix flour and ¼ tsp. salt in a mixing bowl. Dredge chicken cutlets in flour-salt mixture, shake off excess, and place on a plate.

  • Step 3 - Cook the Chicken

    Cook the Chicken

    Heat a large pan over high heat. Add 1½ Tbsp. olive oil and chicken cutlets to hot pan and cook on one side until golden brown, 3-4 minutes. Flip cutlets, and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Transfer chicken to a plate and cover with foil. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Pasta

    Cook the Pasta

    Add pasta to boiling water and stir constantly, 30 seconds. Then cook until al dente, 3-5 minutes. Reserve 1 cup pasta cooking water. Strain pasta in a wire-mesh strainer. Return pasta to pot, toss with 2 tsp. olive oil, and set aside.

  • Step 5 - Cook the Sauce

    Cook the Sauce

    Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and shallot to hot pan and cook until fragrant, 30 seconds. Stir in reserved pasta cooking water, chicken base, and ½ tsp. lemon zest. Bring to a boil and cook until slightly thickened, 3-4 minutes. Remove from burner and whisk in butter. To cooked pasta, add half the sauce (reserve remaining for chicken), tomatoes, 1½ Tbsp. lemon juice, and half the parsley (reserve remaining for garnish). Toss to combine. Add capers to remaining sauce in pan. Plate dish as pictured on front of card, garnishing with remaining parsley and remaining lemon zest. Bon appétit!