Description
Chicken Piccata Sqaghetti Squash Boats. A fun spin on traditional Piccata. Light, fresh and delicious!
Ingredients
- FOR THE SQUASH:
- 2 whole Spaghetti Squash (Medium Size), Cut In Half And Seeds Removed
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 1 pound Skinless, Boneless Chicken Breasts, Cut Into 1-inch Cubes
- ½ cups All-purpose Flour
- ½ teaspoons Salt, Plus More To Taste
- ½ teaspoons Pepper, Plus More To Taste
- FOR THE PICCATA SAUCE:
- 4 Tablespoons Butter, Divided
- 1 whole Shallot, Minced
- 2 cloves Garlic, Minced
- ¼ teaspoons Salt
- ⅛ teaspoons Pepper
- ¾ cups Chardonnay (or Dry White Wine)
- ¾ cups Chicken Stock
- 2 Tablespoons Lemon Juice
- 4 Tablespoons Brined Capers, Drained
- 3 Tablespoons Fresh Parsley, Roughly Chopped
- FOR GARNISH:
- Lemon Thinly Sliced
- Parmesan Cheese, Grated
- Parsley, Roughly Chopped
Preparation
1. Preheat oven to 400 F. Prepare a rimmed 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 cooked 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.
2. Add cubed chicken, flour, measured salt and pepper into a large Ziploc bag or mixing bowl. Shake or toss, to coat evenly.
3. Place a large non-stick sauté pan over medium high heat and 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 it into the sauté pan, in batches if necessary. Do not crowd the pan. Cook in batches if needed and add 2 tablespoons of oil to the pan for each batch. 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.
4. For the sauce: Return the skillet to the 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 to 1 minute. Add the garlic and the measured salt and pepper. Cook until fragrant, about 30 seconds.
5. Add the wine to deglaze the pan and increase heat to medium high. Cook until reduced by about half, scraping up the browned bits from the bottom of the pan, about 4-5 minutes.
6. Add the chicken stock and lemon juice and 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.
7. Add cooked chicken to the skillet. Toss to combine.
8. To serve: Divide chicken evenly among spaghetti squash ‘boats’. Evenly divide piccata sauce over chicken spaghetti squash boats.
9. Garnish with Parmesan cheese, lemon slices and parsley. Enjoy!
