Chicken Piccata with Bucatini Pasta

A restaurant-quality chicken piccata served over garlicky bucatini pasta, all made in under an hour at home. Thinly pounded chicken breasts are pan-fried and finished in a tangy, buttery caper sauce, paired with simple, flavorful pasta.

MediumItalian-AmericanServes 4

Printable version with shopping checklist

Source Video
33m
Prep
32m
Cook
10m
Cleanup
1h 15m
Total

Cost Breakdown

Total cost:$18.00
Per serving:$4.50

Critical Success Points

  • • Pounding chicken to the correct thinness (1/4–1/3 inch)
  • • Seasoning chicken directly before flouring
  • • Pan-frying chicken until just golden (do not overcook)
  • • Not burning the garlic in either sauce
  • • Reducing the piccata sauce by half before adding butter
  • • Whisking in cold butter off the heat to emulsify the sauce

Safety Warnings

  • • Raw chicken can harbor bacteria; wash hands and surfaces after handling.
  • • Be careful when pounding chicken to avoid injury.
  • • Hot oil can splatter; lay chicken away from you.
  • • Alcohol is flammable; keep pan away from open flames when adding wine.
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