Browned Sage Butter Chicken Piccata
At its heart, Chicken Piccata is simple, delicious and, of course, Italian. The easy prep of breaded and fried chicken topped with lemon, capers, butter, and wine has been a popular dinner for ages, giving tons of twists on the classic.
INGREDIENTS
- 12 fresh sage leaves
- 1/3 cup all-purpose flour
- kosher salt and black pepper
- 4 tablespoons of salted butter
- 4 chicken cutlets or 2 boneless chicken breasts, halved horizontally
- 1/3 cup fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 tablespoons of drained capers
- 1 pinch of crushed red pepper flakes
- 1/3 cup heavy cream
- 1 garlic clove, minced or grated
- 1/2 cup freshly grated Parmesan
- 2 tablespoons of fresh thyme leaves
- 1/2 cup grated fresh manchego cheese
- 2 tablespoons extra virgin olive oil
- 4 cups mixed mushrooms, roughly torn or sliced
- 1 pound of Pappardelle egg pasta or other egg pasta
INSTRUCTIONS
First, season the chicken with salt and pepper. Place the flour in a shallow bowl and pass the chicken through the flour mixture, pressing gently so that it adheres.
Then, heat olive oil in a large skillet over medium-high heat. When the oil sparkles, add the chicken and sear it on both sides until golden brown, about 3 to 5 minutes per side. Remove the chicken from the pan.
In the same pan, add the butter and sage. Sear sage until crisp, about 1 minute. Remove the sage from the pan and add it to the plate with the chicken. Pour the wine and lemon juice into the pan, cook for 1 minute. Add the capers and season with salt and pepper. Return the chicken to the pan and simmer for 5 to 10 minutes or until heated through.
Meanwhile, prepare the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
Heat olive oil in a large skillet over high heat. When the oil sparkles, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden brown. Stir and continue cooking until the mushrooms are caramelized, 3-5 minutes. Reduce the heat to medium. Add the garlic, thyme and a pinch of salt, pepper and red pepper flakes.
Pour in the cream and 1/4 cup of the pasta cooking water. Add the pasta, Parmesan and Manchego cheese. Stir until the cheese is melted and the sauce is creamy.
To serve, divide the pasta between plates and top with the chicken and sage. Pour over the sauce in the pan. Happy Cooking Time.
