Pasture-Raised Chicken, White Wine & Chicken Stock, Lemon Caper Butter (Lemon Zest, Parsley, Ground Capers, Shallots), Della Casa Pasta Artisan Spaghetti, Spinach, Green Peas, AP Flour

Contains: Wheat & Milk

Chicken Piccata
with Lemon Caper Butter & Seasonal Vegetables

This dish comes from the Italian cooking style known as piccata, where thin slices of meat are lightly floured, sautéed, and finished in a bright sauce of lemon, butter, and capers. In Italy the dish is traditionally made with veal, particularly in northern regions where butter-based sauces are common. When the technique arrived in the United States with Italian immigrants, chicken became the more common choice. The result is the Italian-American classic we know today—golden seared chicken finished in a tangy, silky lemon-caper sauce.

2 SERVINGS | PREP TIME: 5 minutes | TOTAL TIME: 15 - 20 minutes
Allergens: Dairy & Gluten


IN THE BOX


Pastured Raised Chicken Breast
Lemon-Caper Butter
Chicken & White Wine Broth
Della Casa Pasta Spaghetti
Green Spinach
Green Peas
AP Four


NEED AT HOME
Neutral Oil
Salt & Pepper

1. COOK CHICKEN
Pat the pounded chicken dry and season both sides with salt and pepper. Lightly dust with the all-purpose flour, shaking off any excess.
Place a large pan over medium-high heat with a drizzle of oil and heat until lightly smoking. Add the chicken and cook until golden brown and cooked through, about 2–3 minutes per side. Transfer to a plate and set aside.

2. MAKE SAUCE
While the pan is still hot, add the white wine & chicken stock to deglaze, scraping up the caramelized bits from the bottom. Allow the liquid to reduce by about 1/4 until the flavor concentrates.

3. COOK PASTA & VEGGIES
While the sauce reduces, bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve ½ cup of pasta water, keeping the remaining water in the pot.
Add the lemon caper butter to the reduced sauce and swirl until melted and emulsified, adjusting with a splash of reserved pasta water if needed. In the same pot of pasta water, blanch the spinach and green peas for about 30 seconds, then drain.

4. TOSS & SERVE
Add the cooked spaghetti to the pan with the caper sauce and toss to coat. Fold in the vegetables until evenly incorporated.
Divide the pasta between bowls, slice the chicken and place on top, and spoon the remaining lemon caper sauce over the dish.

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