Chicken Piccata

Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 13%
  • Fat: 5.5g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 34.3g
  • Carbohydrate: 48.4g
  • Fiber: 2.8g
  • Cholesterol: 66mg
  • Iron: 4mg
  • Sodium: 590mg
  • Calcium: 43mg

Ingredients

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons butter or stick margarine, divided
  • 1 teaspoon olive oil
  • 1 1/2 cups dry white wine, divided
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers
  • 1/2 cup chopped fresh flat-leaf parsley
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 cup wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 minutes. Remove chicken from pan, and keep warm. Stir in 3/4 cup wine, and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.
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