So this is an amazing recipe that will take a bit of customization each time it’s made. I don’t think there is any way to make this a standardized recipe. But, don’t let that scare you away from it! With some easy steps you can make this work every time!
The basic order of this recipe is to prepare your garlic bread and all of the pasta/sauce ingredients. For our garlic bread we like to use Stop and Shop’s brand garlic butter with whichever bread makes the most sense. In this case it was our local bread company’s olive oil/ sea salt ciabatta cut in half and buttered with the garlic butter.
Anyway,once you have all of the ingredients prepped, and the oven preheated for your garlic bread, you can expect about 45 mins to 1 hour of cook time. Trust me, it’s worth it!
Creamy Chicken Picatta:
1 package (about 5 pieces) of boneless skinless chicken thighs
4 TBSP butter (divided)
4 TBSP olive oil (divided)
Salt and pepper
~1/2 cups flour
1 cup dry white wine
3/4 cups chicken broth
2 lemons – fresh squeezed juice from 2 lemons
3/4 cup Heavy cream (plus more as needed for thin or very strong sauce)
chopped fresh parsley
1 TBSP flour
1 TBSP corn flour (as needed for thin sauce)
1 lb angel hair pasta
- Heat a skillet then add 2 TBSP butter, and 2 TBSP olive oil.
- Prepare the chicken by pounding it to an even thickness (if needed). Salt and pepper both sides of the chicken, then douse completely in flour.
- Place 2-3 pieces of the chicken in the skillet and cook until heated through about 9-12 minutes. Flip each piece of chicken approximately every 2-3 minutes. My skillet was at heat level 5.5-7. Don’t let the oil/butter mixture burn. After the first batch is cooked through, place on a plate and set aside – I put mine in the warmer drawer of my oven.
- Add 2 TBSP of butter and 2 TBSP olive oil to the skillet and cook the remaining 2-3 pieces of chicken. Once cooked through, set them aside with the others.
- Once the chicken is cooked, turn the skillet down to medium heat (setting 5 on my stove). Add the wine, broth, and lemon juice. Use a whisk to mix it together and to scrape the bottom of the pan. Allow this mixture to bubble gently until it is reduced by about half.
- Next, add the heavy cream and cook until thickened. At this point, there is likely some customization needed. Add flour alternated with corn starch to the sauce. Whisk well between additions to thicken the sauce. Add in some of the chopped parsley for flavor
- Meanwhile cook the angel hair per package directions until al dente. Also make sure your garlic bread is cooking!
- Finally serve your angel hair, chicken, and sauce on a plate. Top with fresh cut parsley and Parmesan cheese. Again, garlic bread in some variety is a perfect side.