Chicken Picatta

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This is a classic Italian dish with a simple, tangy sauce. Pair with a nice Sauvignon Blanc.

What You Need To Make This Recipe

Start Picking, Pantry, Pasta Pasta, Spaghetti 16 oz. $3.99
Herbs, Start Picking, Produce Parsley Italian bunch $2.99
Fruit, Start Picking, Produce Lemon each $0.99
Oils & Vinegars, Start Picking, Pantry Olive Oil, Extra Virgin $12.99
Vegetables, Start Picking, Produce Leeks, each $2.19
  • 10 min

    Step 1

    Bring a pot with 6 cups of water to a boil. Season lightly with a pinch of salt. You may also add a drizzle of olive oil in the water so that the noodles don’t stick together. Cook the spaghetti according to package directions.

  • 25 min

    Step 2

    Slice your chicken breast into two pieces if they are not already cut- they will cook quicker if filleted, or sliced through the middle. Pat your chicken dry, season with salt and pepper, and dredge in flour (optional step). Heat the oil in a medium pan. Add the chicken to the pan and cook for 2-3 minutes on each side, or until browned. Once the chicken has cooked through, transfer it to a plate and set aside. If the pan is completely dry, add a drizzle of olive oil, otherwise add your leeks right in and cook for 3-4 minutes, stirring occasionally. Add the chicken stock and bring to a boil over medium-high heat. Reduce the flame and add in the lemon juice and zest. Add the chicken back into the pan, cover and simmer for 15-20 minutes over low heat..

  • 2 min

    Step 3

    Once the dish is ready to serve, toss the cooked, drained pasta with the picatta sauce and top with the chicken breast. Sprinkle the chicken with fresh parsley.

Ingredients

  • Olive Oil
    1 TBS
  • Chicken Breast
    1 lb
  • Flour
    1/2 cup
  • Leek
    1 sliced
  • Chicken Stock
    1.5 cups
  • Lemon
    1 zested & juiced
  • Spaghetti
    1 lb
  • Water
    6 cups
  • Parsley
    1/4 cup chopped
  • Salt & Pepper to taste