Chicken Piccata & Pasta

Prep Time
Cook Time
Ready In

Recipe: #8684

March 20, 2013

"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."

Original recipe yields 4 servings


  • 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

Step 1

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

Step 2

Coat the chicken pieces in the flour mixture.

Step 3

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.

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 and bring to a boil.

Step 6

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.

Step 7

Put chicken back into the pan of sauce and heat through.

Step 8

Serve; spooning the sauce over chicken and pasta. Garnish with chopped parsley and lemon slices, if desired.

Tips & Variations

No special items needed.

Tags : Dinner



Served this up with linguine and a veggie salad. I made extra sauce forthe linguine. So good!

review by:
(24 Jan 2021)


My 12 year old daughter helped me prepare this and it's easy to make and complex in delicious flavor. Every bite was a joy to eat and my husband couldn't thank us enough for making it for him. We all loved this and we will have it again!

review by:
(1 Mar 2014)


Oh my goodness, this could be trouble for my husband and I. We ate just about all of it in one meal, and I had just enough left over to take to work with a salad for lunch! I served the chicken over some thin egg noodles and the sauce was so yummy with the noodles that we couldn't stop eating! When I have a recipe like this, it goes right into my meal rotation to have again!

review by:
(25 May 2013)