Chicken Piccata with Angel Hair Pasta

We collaborated with Tablespoon.com on exclusive recipes, specifically chosen to help you complete a great Italian meal at home

YOU WILL NEED

1 Lb Uncooked Boneless Skinless Chicken Breasts*

3 Tablespoons Butter for Chicken

2/3 Cup Hot Water 

1 Tablespoon Butter for Sauce

READY IN ABOUT 20 MINUTES!

PASTA 

1. Fill 3-quart saucepan 2/3 full of water.** Heat to boiling; stir in Pasta. Gently boil uncovered 5 minutes, stirring occasionally. Remove pasta from heat; let stand up to 5 minutes before draining. Drain pasta before serving; cover to keep warm. While water is heating and pasta is cooking, continue with step 2. 

CHICKEN

2. Cut each chicken breast into 5 or 6 pieces (3 x 1 inch). Empty Seasoned Flour into medium bowl or food-storage plastic bag. Coat chicken with flour; discard any remaining flour. Melt 3 tablespoons butter in 10-inch skillet over medium-high heat. Carefully add chicken; cook 2 to 5 minutes on each side or until deep golden brown.  

3. Reduce heat to medium. Cut off 3/4-inch corner of Cooking Wine pouch. Carefully pour wine into skillet with chicken; cook uncovered 30 seconds. Stir in Seasoning and hot water. Simmer uncovered about 4 minutes, stirring occasionally, until chicken is no longer pink in center.  

SERVE

4. Stir 1 tablespoon butter into chicken and sauce until melted. Remove from heat. Serve chicken and sauce over pasta. Refrigerate leftovers.

*For easier prep, buy uncooked boneless skinless chicken breast tenders (not breaded). Look in the grocer’s meat case.

**Add 1 tablespoon oil to boiling water before adding pasta to prevent sticking.

High Altitude (3500-6500 ft): Increase hot water to 3/4 cup.