Ingredients
For the Chicken Piccata:
- Thin chicken breasts
- All-purpose flour for dredging
- Salt to taste
- White pepper to taste
- Grated Parmesan and Romano cheese
- Garlic powder
- Onion powder
- Italian seasoning
- Olive oil
- Butter
- Garlic, minced
- Shallot, minced
- Chicken base
- Anchovy paste
- White wine
- Chicken stock
- Lemon juice and zest
- Capers
- Heavy cream (splash)
- Fresh parsley, chopped
- Lemon slices, for garnish
For the Noodles:
- Garlic, minced
- Italian seasoning
- Olive oil
- Butter
- Black pepper
- Romano cheese, grated
- Farfalle noodles (or pasta of your choice)
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt, white pepper, garlic powder, onion powder, and Italian seasoning.
- Dredge the chicken in a mixture of flour and grated Parmesan and Romano cheese.
- In a large skillet, heat olive oil and butter over medium heat. Add the chicken breasts and cook until golden brown on both sides. Remove and set aside.
- Make the Piccata Sauce:
- In the same skillet, add more butter if needed, and sauté garlic and shallot until translucent.
- Stir in the chicken base and anchovy paste.
- Deglaze the pan with white wine, then add chicken stock, lemon juice, and zest.
- Bring to a simmer and let the sauce reduce slightly.
- Stir in a splash of cream and add capers.
- Return the chicken to the skillet and coat with the sauce. Simmer until the chicken is cooked through.
- Cook the Noodles:
- In another pan, sweat minced garlic and Italian seasoning in olive oil and butter.
- Add cooked farfalle noodles to the pan and toss until coated with the garlic butter mixture.
- Season with black pepper and stir in grated Romano cheese until melted and the noodles are coated.
- Serve:
- Plate the chicken and spoon over the piccata sauce. Garnish with fresh parsley and air-fried lemon slices.
- Serve the brown garlic butter noodles on the side.
