Chicken Piccata & Pasta
"This is a quick and easy meal to prepare with delicious lemon flavor. A couple of notes: 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 thicker with no flavor and will not leave a floury starchy taste. This dish can also be served with rice or other types of pasta."
- Serving Size: 1 (319.7 g)
- Calories 584.9
- Total Fat - 21.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 111.7 mg
- Sodium - 297 mg
- Total Carbohydrate - 56.8 g
- Dietary Fiber - 8.1 g
- Sugars - 1.4 g
- Protein - 41.2 g
- Calcium - 44.7 mg
- Iron - 2.5 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.2 mg
On a piece of waxed paper or in a plate, mix together the flour, salt and pepper.
Coat the chicken pieces in the flour mixture.
In a large skillet, heat the olive oil and butter on medium high heat. Add the chicken and cook for about 3-4 minutes on each side until nicely browned.
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.
Add garlic to the skillet and sauté for about a minute. Add the wine and chicken broth and bring to a boil.
Reduce heat to medium and continue to cook for another 5-10 minutes. Add the juice of one lemon and 2 Tablespoons of chopped Parsley into the pan.
Put 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.
Tips & Variations
No special items needed.