Prep time:
5 minutes
|
Cook time:
15 minutes
|
Total time:
20 minutes
A classic and a Bubbie favorite, this Lemon Chicken Piccata Pasta made with Bubbies Kosher Dill Relish is a refreshing and easy meal to enjoy any day of the week.
Ingredients
- 2 boneless, skinless chicken breasts, halved horizontally
- 2 tsp salt, divided
- Pepper, to taste
- 1 cup all-purpose flour
- 4 tbsp unsalted butter, divided
- 4 tbsp olive oil, divided
- 2 shallots, chopped
- 1 cup chicken stock
- ¼ cup white wine (optional: If not using the white wine use a total of 1 1/4 cups chicken stock)
- 2 tbsp Bubbies Kosher Dill Relish
- Juice and zest of 1 lemon for Serving
- Angel hair pasta, cooked and lightly tossed with olive oil
- Parsley, chopped
- Lemon slices
Directions
- Pour the flour in a shallow bowl or plate. Season both sides of the chicken with 1 tsp salt and pepper.
- Dredge the chicken in the flour and make sure it is evenly coated.
- Heat 2 tbsp butter and 2 tbsp olive oil in a skillet over medium-high heat.
- Cook the chicken for about 3 minutes on each side until golden brown and cooked through. Set aside on a plate.
- Add the remaining butter and olive oil to the pan, saute the shallots for 1 minute until softened.
- Add the stock and wine(if using). Allow the mixture to simmer for 5 minutes and reduce slightly.
- Add the Bubbies Kosher Dill Relish, lemon juice and zest.
- Adjust the seasoning with salt and pepper.
- Place the angel hair pasta on a serving platter or bowl. Arrange the chicken on top of the pasta.
- Pour the sauce over the top and garnish with the chopped parsley. Serve immediately.
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