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."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
3 Reviews
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