Dairy-Free Chicken Piccata with Lemon-Garlic Pasta

Ingredients

• 4 each Chicken breasts
• 1/2 cup All-purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 cup Chicken broth
• 1/4 cup Lemon juice
• 1 teaspoon Lemon zest
• 2 tablespoons Capers
• 2 tablespoons Dairy-free butter alternative
• 2 cloves Garlic
• about 450 g Spaghetti
• 1/4 cup Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 4 chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or heavy pan, pound each chicken breast to an even 1.27 cm (1.25 cm) thickness. In a shallow dish, combine 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; dredge each pounded chicken breast in this mixture, shaking off any excess.
2. 2Heat 2 tablespoons olive oil in a large (e.g., 30.48 cm / 30 cm) skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Carefully place the floured chicken breasts in the hot skillet and cook for 4 to 5 minutes per side, until they are golden brown and reach an internal temperature of 74°C. Remove the cooked chicken from the skillet and set it aside on a clean plate.
3. 3Reduce the heat under the skillet to medium (approximately 148.9-162.8°C / 150-160°C). Add 2 tablespoons dairy-free butter alternative to the skillet. Mince the 2 cloves garlic, then add the minced garlic to the melted butter alternative and cook for 1 minute, stirring occasionally, until the garlic becomes fragrant.
4. 4Pour 1 cup chicken broth and 1/4 cup lemon juice into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in 1 teaspoon lemon zest and 2 tablespoons capers. Bring the sauce to a gentle simmer over medium heat (approximately 93.33-98.89°C / 93-99°C) and continue to cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened and can lightly coat the back of a spoon.
5. 5While the sauce simmers, bring 4 quarts (approximately 3800 ml) of water to a rolling boil in a large (e.g., 6-quart / 5700 ml) pot over high heat (100°C / 100°C). Add about 450 g spaghetti to the boiling water and cook for 8 to 12 minutes, stirring occasionally, until the spaghetti is al dente (tender but still firm to the bite). Carefully drain the cooked spaghetti using a colander.
6. 6Add the drained about 450 g spaghetti directly to the skillet with the sauce. Use tongs to gently toss the spaghetti until it is thoroughly coated with the lemon-garlic sauce. Return the cooked 4 chicken breasts to the skillet, nestling them among the pasta.
7. 7Finely chop 1/4 cup fresh parsley. Spoon some of the lemon-garlic sauce over each chicken breast. Serve the Dairy-Free Chicken Piccata with Lemon-Garlic Pasta immediately, garnished with the chopped fresh parsley.

Substitutions

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