I think piccata is a big thing in the US but not so much here? But when the key flavours are lemons and capers, I can’t resist! My version is zingy, fresh but rich with cream and butter, served over pasta, cause why not?!

As always, I get my amazing fruit and veggies from The Fresh Fruit Shop, delivered right to my door! They cover a huge area in Glasgow so I highly recommend you check them out. Let me know if you decide to make this recipe – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!

Chicken Piccata Pasta

Ingredients (serves 2)
2 chicken breasts
30g plain flour
1 tbsp olive oil
1 tbsp unsalted butter
1 shallot, finely diced
3 garlic cloves, crushed
100ml white wine
250ml chicken stock (I use Knorr stock pots)
2 tbsp capers
Juice of 1-2 lemons
25g unsalted butter
2 tbsp double cream
175g spaghetti
Salt & pepper
A little fresh parsley, to serve (optional)

Method
1. Slice the chicken breasts through the middle horizontally, so you end up with four thinner pieces (like you were butterflying them, but cutting all the way through). Place them between some clingfilm and bash with a rolling pin until they are all an even thickness. Season with salt & pepper, then dust in the flour and set aside.
2. Melt 1 tbsp of butter and 1 tbsp olive oil in a large frying pan over a high heat. Add the chicken and cook for a few mins on each side until golden brown and cooked through. Set aside.
3. Turn the heat down and add the diced shallot to the pan. Cook for 5 mins until soft, then add the garlic and cook for 1 min more. Pour in the wine and chicken stock, simmer to reduce by about half.
4. Cook your spaghetti to packet instructions. Reserve a little bit of the cooking water for later.
5. While the pasta cooks and once the stock has reduced, add the capers, juice of 1 lemon and the 25g butter. Stir until the butter has melted, then add the double cream. Taste and see if you want to add more lemon juice, I added the juice from 1.5 lemons but it’s down to your taste!
6. Add the cooked spaghetti to the sauce, using some pasta cooking water to loosen if you need it. Toss everything together, then add the chicken back to the pan to warm. Divide between bowls, scatter over parsley and enjoy!