Classic Chicken Piccata with angel hair pasta and lemon-caper sauce

Ingredients

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Grape tomatoes

  Red, ripe, raw, year round average

  4 oz or 113g

• Base, Chicken

  Chicken, LeGout

  2 tsp or 12g

• Butter

  Unsalted

  1 pat or 5g

• Capers

  Canned

  1 tbsp, drained or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Angel Hair Pasta

  Great Value

  2 oz dry or 56g

Directions

1. Bring 8 cups water and 1 tsp. salt to a boil in a medium pot
2. If using any fresh produce, thoroughly rinse and pat dry
3. Ingredient(s) used more than once: lemon zest, sauce
4. Chicken 165 F |
5. 1 Prepare the Ingredients Peel and mince shallot. Zest lemon, halve, and juice. Quarter tomatoes. Pat chicken breasts dry. On a separate cutting board, cut each breast into three pieces. Cover pieces with plastic wrap, and gently pound with a heavy object to 1/3" thickness. Season both sides with a pinch of salt and pepper.
6. 2 Cook the Chicken Place flour on a plate. Dredge chicken cutlets in flour, shaking off excess. Place floured chicken on another plate. Heat a large non-stick pan over medium-high heat and add 11/2 Tbsp. olive oil. Add chicken cutlets to hot pan and cook on one side until golden brown, 3-4 minutes. Flip cutlets, and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove chicken to a plate and cover with foil. Reserve pan; no need to wipe clean.
7. 3 Cook the Pasta Add pasta to boiling water and stir constantly, 30 seconds. Then cook until al dente, 3-5 minutes. Reserve 1 cup pasta cooking water. Strain pasta in a wire-mesh strainer. Return pasta to pot and toss with 2 tsp. olive oil. Set aside.
8. 4 Make the Sauce Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and shallot to hot pan and cook until fragrant, 30 seconds. Stir in reserved pasta cooking water, chicken base, and 1/2 tsp. lemon zest (reserve remaining for garnish). Bring to a boil. Once boiling, stir occasionally until slightly thickened, 3-4 minutes. Remove from burner and swirl in butter.
9. 5 Finish the Dish Add half the sauce (reserve remaining sauce in pan for chicken), tomatoes, and 11/2 Tbsp. lemon juice to pot with cooked pasta. Toss or gently stir to combine. Stir capers into remaining sauce in pan. Plate dish as pictured on front of card, spooning lemon-caper sauce over chicken and garnishing with remaining lemon zest (to taste). Bon appetit!
10. (source: https://www.homechef.com/meals/classic-chicken-piccata-e74a0bf5-d631-4152-85a4-cf41d2385c73)