ARICA'S CHICKEN PICCATA

Arica's Chicken Piccata image

Wonderful flavor and even better the next day! Great with Brussels sprouts or asparagus.

Provided by Nicole

Categories Main Dish Recipes Chicken Chicken Piccata Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 (12 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil, or as needed
¼ cup lemon juice
2 cloves garlic
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 (14.5 ounce) can chicken broth
1 cup white wine
½ cup Parmesan cheese
¼ cup capers

Steps:

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
Heat oil in a skillet over medium heat. Stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. Put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.
Remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. Add chicken broth and white wine to the skillet; bring to a simmer and cook 5 minutes. Stir Parmesan cheese and capers into the liquid mixture; cook and stir until thickened, about 5 minutes. Mix bow-tie pasta into sauce; toss to coat. Transfer pasta to a serving bowl.
Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Transfer chicken to a serving platter; serve alongside bow-tie pasta.

Nutrition Facts : Calories 554.8 calories, Carbohydrate 65.9 g, Cholesterol 69.6 mg, Fat 10.8 g, Fiber 3.2 g, Protein 37.9 g, SaturatedFat 3.3 g, Sodium 898.6 mg, Sugar 4.4 g