The Radiant Lemon-Butter Chicken Piccata

 

## **The Radiant Lemon-Butter Chicken Piccata**

*Prep time: 15 mins | Cook time: 15 mins*

### **1. The Essentials**

* **2 Chicken Breasts:** Halved horizontally and pounded to an even ½-inch thickness.

* **The Coating:** All-purpose flour seasoned with salt, white pepper, and a hint of lemon zest.

* **The Sauce:** * **3 tbsp** Unsalted butter (kept cold)

* **2 tbsp** Capers (drained and patted dry)

* **½ cup** Dry white wine (Pinot Grigio or Sauvignon Blanc)

* **¼ cup** Fresh lemon juice

* **½ cup** Chicken stock

* **The Pasta:** 8 oz High-quality Spaghetti or Linguine.

* **Garnish:** Fresh Italian parsley (finely chopped) and paper-thin lemon wheels.

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### **2. The Method**

#### **The Golden Sear**

1. **Dredge:** Lightly coat the chicken in the seasoned flour, shaking off any excess. You want a "shimmer," not a heavy crust.

2. **Sauté:** Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high. Sear the chicken until golden brown (about 3 minutes per side). Remove and set aside on a warm plate.

#### **The Emulsion (The "Silky" Secret)**

1. **Deglaze:** In the same pan, pour in the wine and chicken stock. Scrape up those golden bits (the *fond*) from the bottom—that's concentrated flavor. Let it reduce by half.

2. **Brighten:** Add the lemon juice and capers. Simmer for 2 minutes.

3. **The "Monte au Beurre":** Turn the heat to low. Whisk in the remaining **cold butter** one small piece at a time. Whisking cold butter into a hot liquid creates a thick, glossy emulsion rather than a greasy sauce.

#### **The Marriage**

1. **Pasta:** Toss your *al dente* spaghetti directly into the pan with the sauce. Add a splash of pasta water if it looks too tight.

2. **Return:** Place the chicken back into the pan for 30 seconds just to coat it in that citrus richness.

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### **3. Plating Art Suggestion**

* **The Twirl:** Use a carving fork to create a tall, tight "nest" of spaghetti in the center of a wide, shallow bowl.

* **The Lean:** Lean the golden chicken breast against the pasta nest.

* **The Drizzle:** Spoon the extra sauce—ensuring plenty of capers—over the chicken so it pools elegantly at the base of the pasta.

* **The Final Touch:** Scatter the fresh parsley and place one charred lemon wheel on top for visual height.

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### **Chef's Tip for "Vibrant" Flavor**

> If your sauce feels a bit too sharp, don't add sugar. Add another tablespoon of butter or a splash of heavy cream. It mellows the acid while keeping the "bright" profile intact.