Chicken Piccata with Angel Hair Pasta

Recipe View Gather all ingredients.

Recipe View In a shallow dish, whisk together flour, pepper, and paprika. Dredge chicken pieces in the flour mixture, ensuring they are evenly coated. (5 minutes)

Recipe View Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté until golden and fragrant, about 1 minute. Transfer garlic to a small plate and set aside. (2 minutes)

Recipe View Melt 2 tablespoons of butter in the same skillet. Add the dredged chicken and cook until golden brown and cooked through, about 5 minutes per side. Transfer chicken to a separate plate and set aside. (12 minutes)

Recipe View Pour white wine into the hot skillet. Bring to a boil over high heat, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the wine by half, about 5 minutes. (7 minutes)

Recipe View Whisk in chicken broth, reserved garlic, lemon juice, and capers. Simmer for 5 minutes, allowing the flavors to meld. (7 minutes)

Recipe View Stir in fresh parsley and the remaining 2 tablespoons of butter. Swirl the butter into the sauce until melted and emulsified, creating a glossy finish. (2 minutes)

Recipe View Reduce heat to medium-low. Return the cooked chicken to the skillet and gently simmer in the sauce until the sauce thickens slightly and the chicken is heated through, about 5 minutes. (7 minutes)

Recipe View Meanwhile, cook angel hair pasta according to package directions (usually 4-5 minutes in boiling, salted water). Drain well. (7 minutes)

Recipe View Transfer chicken pieces to a serving platter and drizzle generously with the luscious piccata sauce. Add the drained pasta to the skillet with the remaining sauce and toss to coat. (3 minutes)

Recipe View Portion the angel hair pasta onto serving plates and top with the saucy chicken. Garnish with additional fresh parsley and serve immediately.