Chicken Piccata with Garlic Angel Hair and Roasted Broccoli
In the Italian-style dish known as piccata, thin pieces of meat are coated with flour and cooked until nicely browned, then finished with a flavorful sauce made from butter, lemon juice and briny capers. Chef, cookbook author and television host Tyler Florence turns chicken piccata into a complete meal by pairing it with garlicky angel hair pasta to soak up the rich sauce, and serving broccoli roasted with bacon on the side. It’s a hearty meal that will satisfy the entire family.
Ingredients
For the broccoli:
- 2 bunches broccoli, cut into florets
- 4 to 6 strips thick-cut bacon, sliced
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 tsp. red pepper flakes
- Kosher salt and freshly ground black pepper
- Juice of 1/2 lemon
For the garlic angel hair:
- Kosher salt and freshly ground black pepper
- 1 lb. (500 g) angel hair pasta
- 4 garlic cloves, sliced
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1/2 bunch fresh flat-leaf parsley, chopped
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
For the chicken piccata:
- 2 boneless, skinless chicken breasts
- 1 cup (5 oz./155 g) all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 eggs
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 4 garlic cloves, sliced
- 1 shallot, diced
- 1 Tbs. fresh thyme leaves
- 1/2 cup (4 fl. oz./125 ml) white wine
- 1 cup (8 fl. oz./250 ml) chicken stock
- 2 1/2 Tbs. capers in brine
- Juice of 1 lemon
- 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into chunks
- 1/2 bunch fresh flat-leaf parsley, chopped
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
Directions
To prepare the broccoli, preheat an oven to 400°F (200°C).
Place the broccoli florets and bacon in a baking pan and drizzle with the olive oil. Sprinkle with the red pepper flakes and season with salt and black pepper. Roast until the edges of the broccoli and bacon start to crisp and brown, 15 to 20 minutes. Remove from the oven and toss with the lemon juice. Set aside until ready to serve. Keep the oven set at 400°F (200°C).
Meanwhile, prepare the garlic angel hair: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes or according to the package instructions. Drain the pasta in a colander.
In the same pot over medium heat, combine the garlic, olive oil and butter. Cook, stirring occasionally, until the garlic is slightly toasted, 2 to 3 minutes. Add the pasta and toss with the garlic mixture. Add the parsley and Parmesan and toss to coat the pasta. Season to taste with salt and black pepper. Set aside while you cook the chicken piccata.
To prepare the chicken piccata, slice the chicken breasts horizontally in half, creating a total of 4 pieces.
Place the flour on a plate and season with salt and black pepper. In a shallow bowl, whisk the eggs together well.
In a large sauté pan over medium-high heat, warm the olive oil. While the oil is heating, dredge the chicken in the seasoned flour. Next, dip the chicken into the beaten eggs and fully coat. When the oil is starting to smoke, place the chicken in the pan and sear each side until golden brown, 1 to 2 minutes per side. Transfer the chicken to a baking sheet and roast in the oven until cooked through, about 5 minutes.
Meanwhile, in the same sauté pan used to cook the chicken, add the garlic, shallot and thyme leaves to the remaining oil and cook over medium-high heat, stirring occasionally, just until they turn translucent. Add the wine and stock and deglaze the pan, simmering until the liquid is reduced by half, about 5 minutes.
Reduce the heat to low and add the capers and lemon juice. Slowly add the butter chunks, whisking constantly until emulsified. When the butter is fully incorporated, return the chicken to the pan and coat with the sauce. Sprinkle with the parsley and Parmesan, and season with salt and black pepper.
Transfer the garlic angel hair to a platter and top with the chicken and sauce. Serve the broccoli alongside. Serves 4.
Courtesy of Tyler Florence, Chef, Author and Television Host