Due to the recipe development for, and the actual event of, Super Bowl Sunday being blissfully filled with decadent food and cheese. And wine. And beer. And bread, more cheese, wings, potato skins and dips. Did I mention cheese yet? I’m going to be posting a few dishes that err on the healthier side (like the Sweet Sriracha Glazed Salmon I posted last), to get back to reality and that New Year healthy outlook.
So, for the sake of thighs and waste lines everywhere, I am bringing you a healthier dish today. I say healthier because there is butter in this dish. However, butter contains negative calories… right? So technically it doesn’t count. 😉
My family adores chicken piccata, especially my mother. But, what’s not to love?? Butter, wine and lemon… it is very hard to go wrong with that combination of flavors. While I do love the classic preparation of thinly pounded chicken cutlets, dredged in flour and pan fried, I wanted to put a playful spin on the traditional dish. Because that is just what I do best.
Diced chicken breast stays within the traditional lines, and is coated with flour and pan fried, for a texture that is crispy on the outside, while remaining tender and juicy on the inside.
The chicken gets tossed, and glistens, in a light and fresh piccata sauce that is rich and luscious from the butter. With mild notes of garlic and shallot, well balanced acidity and zest from the freshly squeezed lemon and smooth, deep flavor from the white wine, the sauce is so wickedly delicious you could literally pour yourself a glass of this sauce and guzzle it up.
The piccata glazed chicken then gets topped with capers, a touch of freshly shaved parmesan, slices of lemon and roughly chopped parsley leaves for an earthy, farm fresh appeal.
The combination of flavors, in these chicken piccata spaghetti squash boats, hit all the right notes to form a dish that is epically delicious. So, put these boats on the menu for this weekend, I promise you are going to adore this. Until next time, cheers to a fantastic Friday and a wonderful weekend!
- 2 small/medium sized Spaghetti Squash – cut in half and seeds removed
- 3 TBS Extra Virgin Olive Oil, divided
- 2 skinless, boneless Chicken Breasts (about 1 pound) – cut into 1’’ cubes
- ½ scant Cup All Purpose Flour
- ½ tsp Salt, plus more to taste
- ¼ tsp Pepper, plus more to taste
- Piccata Sauce:
- 4 TBS Butter, divided
- 1 Shallot - minced
- 2 clove of Garlic – minced
- ¼ tsp Salt
- ⅛ tsp Pepper
- ¾ Cup Chardonnay (or dry white wine)
- ¾ Cup Chicken Stock
- 2 TBS Lemon Juice
- 4 scant TBS Brined Capers – drained (plus more for garnish, optional)
- 3 TBS fresh Parsley – roughly chopped
- Lemon – sliced thin or into wedges
- Parmesan Cheese – grated or shredded
- Parsley – roughly chopped
- Cook the Spaghetti Squash: Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper for easy clean up. Drizzle, or use a pastry brush to apply, 1 tablespoon extra-virgin olive oil to the flesh (insides) of the spaghetti squash. Season liberally with salt and pepper. Transfer squash to prepared baking sheet, cut side down. Roast in the oven until easily pierced with a fork and cook through, about 45 minutes. Set aside until cool enough to handle. Use a fork to scrape strands from the skin of spaghetti squash. Set aside.
- Meanwhile, cook the Chicken: Add cubed chicken, flour, measured salt and pepper to a large Ziploc bag or mixing bowl. Shake, or toss, to coat evenly.
- Place a large non-stick sauté pan over medium high heat, add 2 tablespoons of olive oil. When oil is warmed, use tongs to remove flour coated chicken from bag, shaking off excess flour, and add to sauté pan, in batches if necessary. (Do NOT over crowd the pan. Add 2 tablespoons of oil to pan for each batch of chicken). Cook, stirring occasionally, until browned and cooked throughout, about 5-8 minutes (depending how big you diced your chicken). Remove chicken to a plate and set aside.
- To make the Sauce: Return the skillet to stove, and reduce heat to medium. Melt 1 tablespoon of butter. Add the shallot and sauté until softened and light golden in color, about 30 seconds-1 minute. Add the garlic, measures salt and pepper. Cook until fragrant, about 30 seconds.
- Add the wine to deglaze the pan, increase heat to medium high, and cook until reduced by about half, scraping up the browned bits from the bottom of the pan, about 4-5 minutes.
- Add the chicken stock and lemon juice, cook until reduced by about half, 4-5 minutes. Remove skillet from heat and whisk in 3 tablespoons of butter, capers, and parsley until melted and sauce is velvety, about 1 minute. Taste and season with salt and pepper.
- Add cooked chicken to the skillet. Toss to combine.
- To serve: Divide chicken evenly among spaghetti squash ‘boats’. Evenly divide piccata sauce over chicken spaghetti squash boats.
- Garnish with parmesan cheese, lemon slices and parsley. Enjoy!