When it comes to romantic meals, this Easy Chicken Piccata with Baby Arugula ranks high on our list! It’s beautiful, light, lemony and best of all, simple to make.
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Easy Chicken Piccata with Baby Arugula: How To Get It Done Quickly and Easily!
To keep this meal quick and easy, we use chicken tenders dredged in in flour, sautéed in olive oil, lemon and white wine and then toss it all together with pasta and baby greens! The entire meal takes about 20 minutes to make. We love this meal any time, but it’s also perfect for celebrating anniversaries, Valentine’s day and simply double the recipe for small dinner parties!
Make This Meal Gluten or Completely Grain Free!
To make this meal gluten free we use Jovial Gluten Free Pasta! The grains are not only gluten free but are soaked for easy digestion! BUT if you want to go completely grain free we recommend Cali’flour Foods pasta! I love introducing you to interesting new healthier pasta options and Cali’flour Foods has come up with a winner! This pasta is made with only two ingredients: cauliflower and lentils for a firm, al dente, grain free pasta that tastes great and has fabulous texture. I also love Cali’flour foods pizza crusts. And now they make mini flat breads too!
The Recipe: Easy Chicken Piccata with Baby Arugula for Two
A quick and easy version of a traditional Chicken Piccata with a heathy twist of added baby greens!
- 10 ounces chicken tenders
- 6 ounces pasta, we love Jovial gluten free pasta or Califlour Foods Grain Free Pasta (see links above)
- sea salt and freshly ground pepper, to taste
- 1/2 cup your favorite flour (regular, gluten free, or almond flour)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons white wine
- 1 cloves garlic, peeled and minced or grated
- 1 lemon ( juice one half, slice the other)
- 1/3 cup chicken broth
- 1/2 tablespoon capers, drained
- 2 tablespoons butter
- 1 cup baby arugula
- 1/4 cup grated parmesan cheese
- sprinkling of toasted pine nuts (optional for garnish)
Place a medium pot of salted water to boil, cook pasta to package instructions. While waiting for water to boil and pasta to cook prepare chicken
Place your choice of flour in a shallow bowl. Generously sprinkle chicken tenders with salt and pepper, then dredge in flour. Set aside
Place medium sized pan on med/high heat. When pan is hot, coat pan with olive oil. When oil is hot but not smoking add chicken tenders
Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes (don't forget to start that pasta!)
Remove chicken from pan, place on a plate and cover (don't worry if chicken is not cooked through, we cook it more in a minute)
Turn heat off. Add wine to pan
Turn heat back on to medium and scrape pan with rubber spatula to loosen any browning and chicken bits as wine simmers
When wine is simmering, add minced garlic
Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, 1 tablespoon lemon juice, 4 lemon slices and capers, stir
Return to simmer and add cutlets to pan. Cook for a minute or two on each side. (do not overcook) Check chicken to be sure it is cooked through and turn off heat.
Place greens in a colander. When pasta is al dente, pour into the colander (do not rinse) drizzle with a little olive oil and toss with a pinch of sea salt
To plate: place pasta and greens on each dish, top with chicken and sauce, garnish with parmesan and pine nuts (if using) and serve
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