Easy Chicken Piccata with Baby Arugula

A quick and easy version of a traditional Chicken Piccata with a heathy twist of added baby greens!

Course dinner
Cuisine Italian
Keyword #chicken piccata, grain-free, pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Author Linda Spiker


  • 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)


  1. 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

  2. Place your choice of flour in a shallow bowl. Generously sprinkle chicken tenders with salt and pepper, then dredge in flour. Set aside

  3. 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

  4. Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes (don't forget to start that pasta!)

  5. 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)

  6. Turn heat off. Add wine to pan

  7. Turn heat back on to medium and scrape pan with rubber spatula to loosen any browning and chicken bits as wine simmers

  8. When wine is simmering, add minced garlic

  9. 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

  10. 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.

  11. 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

  12. To plate: place pasta and greens on each dish, top with chicken and sauce, garnish with parmesan and pine nuts (if using) and serve