Meal Kit
Classic Chicken Piccata
with angel hair pasta and lemon-caper sauce
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Madla
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)
- 12 oz. Boneless Skinless Chicken Breasts
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5 oz. Angel Hair Pasta
- 1 Onion
- 1 Lemon
- 4 oz. Grape Tomatoes
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2 oz. Flour
- 1 oz. Butter
- 1 oz. Capers
- 2 tsp. Chicken Broth Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories770
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Carbohydrates68g
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Net Carbs63g
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Fat35g
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Protein46g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Zest lemon, halve, and juice.
Quarter tomatoes.Halve and peel onion. Cut halves into 1/4" dice. Only use half the onion if larger than a tennis ball.Pat chicken dry. On a separate cutting board, cut each breast into three pieces. Cover pieces with plastic wrap and gently pound with a heavy object to a 1/3" thickness.Remove plastic wrap. Season chicken on both sides with a pinch of salt and pepper. -
2 Cook the Chicken
Place flour on a plate. Add chicken to flour, flipping to coat both sides and shaking off excess. Place floured chicken on another plate.
Place a large non-stick pan over medium-high heat and add 11/2 Tbsp. olive oil. Add chicken to hot pan and cook on one side until golden-brown, 3-4 minutes.Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
3 Cook the Pasta
Once water is boiling, add pasta and stir constantly, 30 seconds.
Cook until al dente, 3-5 minutes.Reserve 1 cup pasta cooking water. Strain pasta in a wire-mesh strainer and rinse with cold water.Return pasta to pot and toss with 2 tsp. olive oil. Set aside. -
4 Make the Sauce
Return pan used to cook chicken to medium heat.
Add 1 tsp. olive oil and onions to hot pan and cook until fragrant, 30-45 seconds.Stir in pasta cooking water, chicken base, and 1/2 tsp. lemon zest (reserve remaining for garnish). Bring to a boil.Once boiling, stir occasionally until slightly thickened, 3-4 minutes.Remove from burner and swirl in butter. -
5 Finish the Dish
Add half the sauce (reserve remaining sauce in pan), tomatoes, and 11/2 Tbsp. lemon juice to pot with cooked pasta. Toss or gently stir to combine.
Stir capers into remaining sauce in pan.Plate dish as pictured on front of card, spooning sauce over chicken and garnishing with remaining lemon zest (to taste). Bon appétit!
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