chicken piccata and pasta

Name: Chicken Piccata and Pasta
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
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

27 Pinches 2 Photos

Crystal ~

Somewhere, IL

Updated on Nov 18, 2014

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.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

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

How To Make chicken piccata and pasta

Step 1

On a piece of waxed paper or in a plate, mix together the flour, salt and pepper.

Step 2

In a large skillet, heat the olive oil and butter on medium high heat.
Step 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.
Step 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.
Step 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.
Step 6

Add the juice of one lemon and 2 Tablespoons of chopped Parsley into the pan.
Step 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.
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