I am happy to report that my feelings have changed towards capers. I am now a fan. I can’t remember exactly when it happened but it had something to do with an Italian restaurant and having the chance to try a bite of chicken picatta. Can I just say, it was love at first BITE. BAHAHA! Sorry.
Anyway…It’s a lighter dish, with a great lemon flavor and a pleasant salty crunch thanks to the capers. Most of the time I see it served alongside angel hair pasta, but I was attempting to be healthy and thought spaghetti squash would be a nice substitute. Sure… nothing beats pasta, but it came out really delicious!
This has nothing to do with Thanksgiving but I have made it twice this past week and I wanted to share it asap.
Here we go!
All of the ingredients gathered…
The chicken cooks more evenly if you cut each breast in half and pound it thin.
First, butterfly the chicken breast and lay it flat. Then cut it down the middle to make two even pieces.
Place the chicken breast, one at a time, in a plastic bag with a little cooking spray. Using a meat mallet, rolling pin, or a heavy saucepan (which I used), pound the chicken to about 1/4” thin. Be careful not to flatten it too much or it will fall apart.
Dredge each chicken piece into flour, shake off the excess.
In a large skillet, melt the butter and oil until it starts to sizzle. Then cook the chicken! Pretty simple. OH yeah, be careful with this hot mess. I wasn’t paying attention when flipping the chicken and I had some terrible hot buttery oil splash onto my arm and let’s just say, it didn’t feel too hot! Well it did feel hot, but you know what I mean! HAHA. I am on a roll.
When finished, remove chicken from the pan. Add broth, lemon juice, and capers to the pan and cook a little bit longer.
Return the chicken to the pan and coat with the juices. Terrible photo, but it still makes me hungry.
Plate the spaghetti squash and chicken pieces first, and then top with sauce from the pan. Add some chopped parsley.
I love this meal.
Well, I guess I still prefer ordering it when I’m out at a restaurant. That way it will be prepared for me, and then delivered to my face while my wine glass is being refilled. Cheers!
Chicken Picatta with Spaghetti Squash
- 2 boneless, skinless chicken breast – cut in half, pounded thin
- 1 1/2 cups all-purpose flour
- 4 tbsp unsalted butter
- 4 tbsp olive oil
- 1/4 cup lemon juice (~1 lemon)
- 1/2 cup chicken broth
- 2 tbsp capers, rinsed
- Salt and pepper
- 1 medium spaghetti squash, cooked
- 2 tbsp chopped fresh parsley
Season chicken with salt and pepper. Dredge in the flour and shake off excess. Set aside.
In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium high heat. When it starts to sizzle, add two pieces of chicken. Cook approx. 3 minutes each side, until golden brown. Remove from pan and place on a plate, tent with foil to keep warm. Add remaining 2 tbsp of butter and 2 tbsp olive oil into the pan and repeat with remaining chicken pieces. Set chicken aside.
In the same skillet, add lemon juice, capers and broth. Return to stove and cook, stirring and scraping up any brown bits from the bottom of the pan. Bring to a boil, then reduce to a simmer for 5 minutes. Add chicken back to the pan to soak up some of the sauce.
Plate chicken and spaghetti squash, then top with sauce from the pan. Garnish with parsley and serve immediately.
I will be spending time with family the next few days, I hope everyone has a great Thanksgiving!!
**ALSO – the font used in my ingredient photo was made by my college friend, Amber Leslie! Isn’t it cool?