Chicken Piccata

By Ellie

4 Person

40 Minutes

381 Calories

Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.

Ingredients

1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
4 chicken cutlets, ( ¾-1 pound total), trimmed
¼ tsp. freshly ground pepper
½ tsp. salt, divided
6 oz. whole-wheat angel hair pasta
2 tsp. butter
2 tbsp. capers, rinsed
¼ cup chopped fresh parsley
2 tbsp. lemon juice
½ cup white wine
2 cups reduced-sodium chicken broth
⅓ cup all-purpose flour, divided
3 tsp. extra-virgin olive oil, divided

Method

01

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
02

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with ¼ teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
03

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining ¼ teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
04

Stir in parsley, capers, butter and the reserved mushrooms. Measure out ½ cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Related Tags

Chicken Recipes

Chicken Piccata Recipes

Chicken Piccata

4.7

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 381 Kcal
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

1 10-ounce package mushrooms, sliced

3 large cloves garlic, minced

4 chicken cutlets, ( ¾-1 pound total), trimmed

¼ tsp. freshly ground pepper

½ tsp. salt, divided

6 oz. whole-wheat angel hair pasta

2 tsp. butter

2 tbsp. capers, rinsed

¼ cup chopped fresh parsley

2 tbsp. lemon juice

½ cup white wine

2 cups reduced-sodium chicken broth

⅓ cup all-purpose flour, divided

3 tsp. extra-virgin olive oil, divided

03 Method

Step 1

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Step 2

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with ¼ teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.

Step 3

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining ¼ teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Step 4

Stir in parsley, capers, butter and the reserved mushrooms. Measure out ½ cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

04 Author