Chicken Piccata

Posted by Vanessa in Cooking, March 17, 2010

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Today I bring to you a simple, flavorful, and ready in half an hour dinner, my version of chicken piccata.  Mine comes minus the capers and cream, mostly because of personal preference and maybe just a little because it makes the dish a few less calories.  Really, I just adore the light sauce to go over the accompanying pasta, and the cream has a tendency to weigh it down.  Serve this with a side of veggies, maybe some roasted asparagus, and you’ve got a flavorful, filling, healthy meal for your family.

Note:  I used a whole wheat linguine as my pasta this time around.  Yum!

Chicken Piccata

recipe by The Redbird
Details
  • Prep Time: 10 minutes.
  • Cook Time: 25 minutes.
  • Ready in 35 Minutes.
  • Makes: 2 Servings
Ingredients
  • 2 boneless, skinless chicken breasts, halved lengthwise to make them thin
  • kosher salt
  • black pepper
  • 4 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 lemon
  • 1 teaspoon dried parsley
  • 1/2 pound spaghetti
Directions
  • Season chicken breasts with salt and pepper on both sides. Then dredge in flour.
  • Heat butter and oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and fry about 2-3 minutes on each side, until they are golden brown.
  • Pour wine, chicken broth and juice of the lemon on top of the chicken and stir gently around the chicken to combine liquid. Season lightly with salt and pepper. Cover skillet and reduce heat to low. Continue cooking for 20 minutes or until juices run clear.
  • While chicken is cooking, bring water to a boil in a large pot and cook spaghetti according to package directions.
  • Serve chicken breasts alongside a mound of pasta with sauce spooned over both and then parsley sprinkled on top.
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2 Responses to “Chicken Piccata”

  1. Krystle Porter says:
    March 17, 2010 at 1:03 pm

    MMMMMMMmmmm…This looks SO good. I’m so putting this on the meal plan for next week…and your picture of it is perfect! Hope all is well 🙂

  2. Laurie Weekly says:
    September 8, 2011 at 9:52 am

    I’ve found that tarragon in chicken dishes is quite yummy! I plan to try your recipe, maybe add some ‘shrooms n onions. Agree w/not adding the cream to the sauce but will probly add some 1/2 and 1/2 cuz it’s on hand! Thx again!!

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