Lemon Basil Chicken Piccata

This Lemon Basil Chicken Piccata beautifully marries the classic flavors of traditional Italian piccata with a fresh twist of basil. The tender chicken breasts are pan-seared to golden perfection, then simmered in a tangy lemon and caper sauce that is brightened by aromatic basil. Served over a bed of al dente pasta, this dish is both comforting and refreshing, making it perfect for any dinner occasion.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup fresh lemon juice
• 2 tablespoons capers, rinsed and drained
• 1/4 cup fresh basil, chopped
• 1/2 cup cherry tomatoes, halved
• 8 oz spaghetti or fettuccine
• Grated Parmesan cheese for serving

Instructions:

1. Begin by cooking the pasta according to package instructions. Drain and set aside.
2. While the pasta cooks, season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.
4. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
5. Stir in the capers and bring the sauce to a simmer. Let it reduce slightly for about 3-4 minutes.
6. Add the chopped basil and cherry tomatoes to the sauce, cooking for an additional 2 minutes.
7. Return the chicken to the skillet, spooning the sauce over the top to coat. Cook for another minute to heat through.
8. Serve the chicken piccata over the cooked pasta, garnished with grated Parmesan cheese.