Spring Dinner Ideas: Hearty Yet Light Mains - Lemon Chicken Piccata with Pasta

Spring is a time for renewal, and what better way to celebrate than with a dish that's both light and satisfying? Lemon Chicken Piccata with Pasta is a classic for a reason – it's bursting with bright flavors, comes together quickly, and is perfect for a weeknight meal or a casual dinner party.

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin 
• All-purpose flour, for dredging
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon capers, drained
• 2 tablespoons unsalted butter, softened
• 1/4 cup fresh parsley, chopped (plus extra for garnish)
• 1 pound pasta of your choice (angel hair, spaghetti, or fettuccine work well)

Equipment:

• Meat mallet 
• Large skillet 
• Measuring cups and spoons 
• Whisk 
• Serving spoon and tongs 
• Large pot for cooking pasta
• Colander 

Instructions:

1. Prep the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4-inch thick. Season both sides generously with salt and pepper.
2. Dredge and Sear: Dredge the chicken breasts in flour, coating them evenly and shaking off any excess. Heat the olive oil over medium-high heat in your large skillet. Once hot, carefully add the chicken breasts and cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
3. Deglaze the Pan: Add the white wine to the hot skillet, scraping up any browned bits stuck to the bottom. Let the wine simmer for a minute or two, allowing it to reduce slightly.
4. Build the Sauce: Pour in the chicken broth, lemon juice, and capers. Bring to a simmer and whisk in the softened butter until melted and the sauce thickens slightly.
5. Cook the Pasta: While the sauce simmers, cook your chosen pasta according to package directions in a large pot of salted boiling water. Drain the pasta, reserving a cup of the pasta water.
6. Return Chicken and Finish: Return the cooked chicken breasts to the pan with the sauce. Let them simmer for a minute or two to heat through and allow the flavors to meld.
7. Assemble and Serve: Toss the cooked pasta with the sauce and chicken. Add a splash of reserved pasta water if needed to create a silky consistency. Plate your creation and garnish with fresh chopped parsley.

Tips:

• To ensure the chicken cooks evenly, pound them to a consistent thickness.
• Don't overcrowd the pan when searing the chicken. Cook them in batches if necessary to maintain a good sear.
• Love a thicker sauce? Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the simmering sauce and cook for an additional minute until thickened.
• Feeling fancy? Serve your Lemon Chicken Piccata with a side of roasted asparagus or sautéed green beans for a complete and colorful meal.

Springtime Comfort Food Made Elegant

Lemon Chicken Piccata with Pasta is a delightful combination of flavors and textures. It's a crowd-pleasing dish that's perfect for a light and satisfying springtime meal. So grab your ingredients, fire up the stove, and create a taste of spring in your own kitchen!