Chicken Piccata with Spaghetti and Vegetable Medley
This Italian favorite features a lemon butter sauce studded with capers for chicken breasts pounded thin. A simple spaghetti is its natural partner and of course we threw in a pretty vegetable medley.
Servings
Produce
Parsley (Organic)
1 0.5 oz
Lemon
1 0.5 Whole
Zucchini (Organic)
8 4 oz
Roma Tomato
5 2.5 oz
Mushrooms
5 2.5 oz
Basil
0.25 0.13 oz
Garlic (Organic)
2 1 Clove
Protein & more
Chicken breasts, boneless skinless
1 0.5 lb
Spaghetti
1 0.5 lb
Capers
1.5 0.75 oz
Pantry items
Olive oil
1 0.5 tablespoon
Flour
1 0.5 cup
Butter, salted
3 1.5 tablespoon
Spice mix
Dried thyme
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Rosemary, ground
1/4 0.125 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Prep ahead (optional)
a. Chop zucchini into 1" pieces. b. Quarter roma tomatoes lengthwise. c. Leave button mushrooms whole or slice larger ones in half. d. Cut lemon in half and juice. e. Rough chop parsley stems & leaves. f. Mince garlic & basil.
Instructions
1
Prep:
a. Preheat oven to 400º. Prep large baking pan with olive oil.
2
Make spaghetti:
a. In large saucepan over high heat add 6 cups water and ½ tsp salt; cover and bring to a boil.
b. Add spaghetti; stir to break apart. Return to boil and cook, stirring occasionally, until al dente, about 10-12 minutes.
3
Meanwhile, cook chicken piccata (see Note below for alternate method):
a. Add ½-1 cup flour to plate or rimmed plate or baking pan. Add ½ tsp salt and ¼ tsp black pepper. Stir to combine.
b. Dredge chicken breasts in mixture, knocking off excess flour; set aside.
c. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add chicken breasts. Cook until golden, about 3 minutes each side.
d. Add partially cooked chicken to one side of baking pan.
4
Roast vegetables:
a. In large bowl, add zucchini (1” pieces), roma tomatoes (quartered lengthwise), button mushrooms (leave whole, cut larger ones in half), ¼ tsp salt, 2 tsp olive oil, and herbes de Provence. Toss to combine.
b. Add in even layer to other half of baking pan. Roast until chicken is cooked through and vegetables are tender, about 20-25 minutes.
5
Make picatta sauce:
a. In same sauté pan over medium heat, melt 3 tbsp butter (1½ tbsp for 2-person portion). When bubbly, add garlic (mince). Cook until fragrant, being careful not to brown.
b. Add 1 cup water (½ cup for 2-person portion). Stir to combine. Increase heat to medium-high; cook until water reduces, about 3-4 minutes at low boil.
c. Add juice from lemon and capers. Turn off heat and add in Italian parsley (rough chop leaves and stems).
6
Serve:
a. Divide spaghetti among plates. Top with chicken; spoon over sauce.
b. Serve roasted vegetables alongside. Garnish with basil (mince).
Chef's notes
Traditionally chicken piccata calls for a thin chicken cutlet. Not only is it traditional, it’s faster to cook. To achieve a similar cut, add chicken breasts to a gallon-sized plastic bag, keeping the chicken flat and in one layer. Using a kitchen mallet or can, pound the chicken until it is ½-1” thick. This will tenderize the chicken and thin it at the same time. Follow directions from there as stated, keeping in mind that chicken will cook faster.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX