Go Back
Print

Chicken Piccata

A light lemony chicken and pasta dish! Can serve 2-4 depending on appetites.

Course Main Course
Cuisine Italian
Keyword easy dinner recipe, easy pasta recipe, kid-friendly recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

  • 16 ounces pasta, cooked according to package instructions
  • 2 organic chicken breasts made into four cutlets (see instructions above) .
  • sea salt and pepper to taste
  • 1 cup flour (we use Jovial gluten free)
  • 2 Tablespoon extra virgin olive oil
  • 1/3 Cup white wine
  • 2 cloves garlic, peeled and minced
  • 2/3 Cup chicken broth
  • 1 lemon, juice one half, slice other half
  • 1 Tablespoon capers, drained of water
  • 3 Tablespoons butter
  • 2 Tablespoons Chopped fresh parsley, for garnish

Instructions

  1. If using pasta, start a large pot of water and bring to a boil, cook pasta according to package directions. While waiting for water, prepare all ingredients

To make cutlets:

  1. Cut a chicken breast in half so it is half as thick as it was (they don't have to be perfect so no worries if one half is a little thicker than the other) then place between plastic wrap or parchment paper and pound with a rolling pin until chicken is between 1/4"-1/2" thick

  2. Sprinkle each cutlet, front and back, lightly with sea salt and a little freshly ground pepper and then dredge with flour. Set aside.

  3. (just a reminder to start pasta when water is boiling:)

  4. Place a large pan on med/high heat, add olive oil to coat bottom of pan

  5. When pan and oil are hot, add cutlets.
  6. Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes.

  7. Remove chicken from pan, place on a plate and cover (they do not need to be cooked through)

  8. Turn heat off. Add wine to pan.

  9. Turn heat back on to medium, bring wine to simmer and scrape pan with rubber spatula to loosen any browning and chicken bits.

  10. When wine simmers, add minced garlic.

  11. Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, lemon juice, lemon slices and capers, stir

  12. Return to simmer and add cutlets to pan. Cook for a minute or two on each side. (do not overcook).
  13. Check chicken to be sure it is cooked through.
  14. When pasta is al dente, pour into a colander (do not rinse) drizzle with a little olive oil and toss.
  15. To plate: place pasta on each dish, top with chicken and sauce.
  16. Garnish with parsley and serve.