Juicy Lemon Sage Chicken Piccata Pasta: Pure Magic!
Chicken piccata: master this classic dish with a creamy mushroom pasta. Juicy chicken in a lemon-sage butter sauce, perfect for any night.
Ingredients
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 4 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 12 fresh sage leaves
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/3 cup fresh lemon juice
- 2 tablespoons capers (drained)
- 2 tablespoons extra virgin olive oil
Instructions
- Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere.
- Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
- To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage from the skillet and add to the plate with the chicken. Pour the wine and lemon juice into the skillet, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the skillet and simmer for 5-10 minutes or until warmed through.
- Meanwhile, make the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
- Heat 2 tablespoons of olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes.
- Pour in the cream and 1/4 cup pasta cooking water. Add the pasta, parmesan, and manchego cheese. Toss until the cheese is melted and the sauce creamy.
- To serve, divide the pasta among plates and top with the chicken and sage. Spoon over the pan sauce. Eat and enjoy!
Notes
- For the most tender chicken, ensure your chicken cutlets are evenly thin. If using whole breasts, slice them horizontally to about 1/2 inch thick.
- To prevent a floury taste in your sauce, make sure to sear the floured chicken until truly golden brown. This helps cook out the raw flour.
- When adding the wine and lemon juice to the skillet, be sure to scrape up any browned bits from the bottom – this is where all the flavor is! If you're concerned about raw chicken, ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To prevent a floury taste in your sauce, make sure to sear the floured chicken until truly golden brown. This helps cook out the raw flour.
- When adding the wine and lemon juice to the skillet, be sure to scrape up any browned bits from the bottom – this is where all the flavor is! If you're concerned about raw chicken, ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.