Chicken Piccata Recipe | Fusion Food | Chef Mahnoor Malik | 12 October 2022 | Masala Tv

Method
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken breasts with the smooth side to a 1/2-inch thickness.Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.Heat olive oil in a pan over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate. Cook capers in reserved oil, smashing them lightly to release there water, until warmed through, about 30 seconds.Pour rice vinegar into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes. Stir lemon juice, water, and butter into the reduced mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce. Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top. And spaghetti of your choice.

Method
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and parmesan cheese stir until combined.Serve.