Cooked a chicken Piccata spaghetti dish last week for one of our staff meals. My chicken Piccata usually doesn't turn out having a nice brown color as it should. Perhaps it's because I use instant chicken stock instead of a chicken stock made from scratch.
Do let me know what I can do to improve the color of the sauce which I'm sure will improve the flavor as well.
Cooking chicken breasts however is what I'm confident at, and this time I pan seared it then into the oven for 6mins. Perfection!
Juicy, succulent, and paired wonderfully with the spaghetti with the sauce. The lemon brought a nice brightness and acidity as well as the capers. It balanced well with the butter making it a delicious sauce to go with the chicken and pasta.
The only thing I wasn't so happy about was that the color of the sauce could've been darker. I guess that comes with the browning of the chicken which I used a non stick pan to cook and I feel it affected any real color of developing at the beginning.
Still a pretty decent meal, will learn from this and get better at perfecting chicken Piccata.
