Chicken Piccata and Pasta

Crystal ~

By
@crystal7

This is a quick chicken dish to prepare that has delicious lemon flavor. You can pound the chicken breasts very flat, or butterfly them. I usually butterfly the breast, which gets them to the thinness I want, and then I cut them down the middle into serving size. If you would like the sauce a little thicker, stir in a bit of arrowroot. Arrowroot is a thickener with no flavor and will not leave a floury starchy taste. This dish can also be served with rice or other types of pasta.


Featured Pinch Tips Video

Rating:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 boneless skinless chicken breasts, pounded flat (or butterflied and cut in half)
3 tablespoons olive oil
2 tablespoons butter
2-3 cloves of garlic, minced
2/3 cup chicken broth
½ cup white wine
1 large lemon
2 tablespoons fresh parsley, chopped
¼ cup all-purpose flour
salt and pepper to taste
8 ounces of pasta, cooked... fettuccini, linguine, or angel hair pasta

Directions Step-By-Step

1
On a piece of waxed paper or in a plate, mix together the flour, salt and pepper.
2
In a large skillet, heat the olive oil and butter on medium high heat.
3
Coat the chicken pieces in the flour mixture. Add the chicken to the skillet and cook for about 3-4 minutes on each side until nicely browned.
4
Remove chicken from the skillet and add to an oven safe dish, and cover with foil. Keep the chicken warm in the oven on lowest setting.
5
Add garlic to the skillet and sauté for about a minute. Add the wine and chicken broth to the skillet and bring to a boil. Reduce heat to medium and continue to cook for another 5-10 minutes.
6
Add the juice of one lemon and 2 Tablespoons of chopped Parsley into the pan.
7
Put the chicken back into the pan of sauce and heat through. Serve; spooning the sauce over chicken and pasta. Garnish with chopped parsley and lemon slices, if desired.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: American