Chicken Piccata – Recipe from Episode 2 of Food Fight Season 3

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Hammer out the chicken breast and cut them into smaller pieces, aiming for two pieces per plate.

Season all-purpose flour with salt and pepper for light breading.

Start boiling water for angel hair pasta and asparagus.

Mince about a quarter of an elephant garlic clove, which is about half a teaspoon of minced garlic.

Chop flat leaf Italian parsley for garnish and reserve for plating.

Add a portion of angel hair pasta to the boiling water and cook for about 5 minutes until al dente.

In a pan, heat about a tablespoon of olive oil, then add asparagus and minced garlic.

Zest about half a lemon into the asparagus and cook for about 6 minutes.

Strain the pasta and add it back to the pan, adding a little oil to prevent sticking.

Prepare the chicken in the pan, placing the smooth side down first for presentation.

Check the chicken for doneness; it should be brown around the edges before flipping.

Remove the chicken from the pan and let it sit briefly.

Add 1/3 cup of chicken broth and just under 1/4 cup of lemon juice to the pan for deglazing, scraping up any brown bits.

Add capers and about a tablespoon and a half of butter to the pan, mixing to coat the chicken with the sauce.

Plate the dish starting with the oiled pasta in the center of the plate, adding a twist for height.

Add the asparagus next to the pasta.

Place two chicken breasts on top of the asparagus.

Spoon the sauce over the chicken and pasta, adding extra if desired.

Garnish with chopped parsley and a lemon twist.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens