This dish is similar to a chicken piccata plus bacon because bacon makes everything better!
For this I used turkey bacon but if you're a traditional bacon Stan feel free to swap it out! I love a thin chicken cutlet for this. You can buy them pre-cut or you can easily cut them yourself! I will take a large breast and trim off the excess fat. Use a sharp knife to slice it horizontally into 2 to 3 thinner breasts (depending on initial size of breast). For an extra thin cutlet you can a heavy bottomed object of meat tenderizer to pound it to about 1/2" thick.
If you've never tried capers in this dish, you gotta! They give it that little bit of salty flavor it needs.
The sauce here is a flavorful and classic lemony garlic sauce.
I added some parmesan cheese to thicken and salt at the end but a dairy free version- just omit entirely!
Pan Seared Chicken and Bacon Piccata
4 Servings | Cook time: 30 minutes
Notes: Chicken Piccata meet Bacon. Yes please. I served this alongside some lemony roasted broccoli, delicious!
Ingredients:
1-2 tbsp flour
1/2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 -1.5 lb chicken, thinly sliced or pounded thin
1 tbsp butter
1/2-1 cup low sodium chicken broth
8 oz linguine, spaghetti, angel hair
4 slices Turkey bacon bits (cooked and chopped into bits)
2 large cloves garlic
4 cups spinach
1/4 cup capers
1/4 cup grated parmesan plus shaved or grated parmesan for topping
1/4 cup lemon juice + 1/2 lemon thinly sliced
Directions:
If cooking bacon- start by searing that in the pan. Once cooked remove and set aside. This can also be baked in a 400F oven until crispy, turning halfway, to save time.
Heat olive oil in a large sauté pan over medium.
Mix flour, salt and pepper on a plate.
Dredge chicken breasts in flour, shaking off excess, and add to the sauté pan.
Sear the chicken for about 5 minutes on each side or until golden brown and an internal temp of 165F each reached. Timing will depend on thickness of chicken, I used pretty thinly sliced breasts.
Once cooked, remove the chicken and set aside.
Bring a medium pot of water to a boil. Salt and add the pasta. Cook according to box directions, under cooking by about 1 minute.
Strain water, reserving 1/2 cup of pasta water.
Add 1 tbsp lemon juice to deglaze the pan and turn the temperature down to medium.
Add butter and garlic to the pan for a minute or two. Add in spinach, capers, bacon bits and sliced lemon to wilt.
Turn heat up to medium and add in chicken broth and remaining lemon juice and bring the sauce just to a boil before turning down to simmer.
Add pasta and toss to combine. Return chicken to the pot and cover to cook another 2-3 minutes.
Remove from heat, stir in grated parmesan and serve warm topped with additional parmesan.
I served this alongside some lemony roasted broccoli.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
