Piccata Chicken Pasta

40m

Ingredients

Chicken Picatta
Lemon Butter Pasta

Instructions

Chicken Picatta
1

Cut each chicken breast into 3 parts. Then, place them between 2 sheets of plastic food wrap and pound until they are ½ cm or 0.2 inches thick.

2

Coat chicken with olive oil and spread it evenly.

3

Mix all-purpose flour and black pepper powder in a plate. Coat the chicken with the mixture and press to make it stick, then shake off the excess flour.

4

Heat olive oil in a pan over medium heat and melt the butter.

5

Put the chicken in the pan. Fry for 3 to 4 minutes or until crispy, then flip and cook for another 1 minute.

6

It is ready to serve with lemon butter pasta.

Lemon Butter Pasta
1

In a pot, simmer water with TUMIX® Chicken Stock for 3 minutes.

2

Add lemon juice and simmer for 1 minute.

3

Reduce the heat, add butter and stir until melted. Make sure it does not foam to keep the sauce glossy, clear and slightly thick.

4

Add capers and pasta, mix well.

5

It is ready to serve with picatta chicken.

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