Get an Italian restaurant favorite at home for just a fraction of the cost. The best part? It comes together from start to finish in just 20 minutes. This is perfect for a busy weeknight. Serve over hot-cooked spaghetti or your favorite pasta and spritz with additional lemon juice for added brightness to the dish. Enjoy this restaurant favorite at home with a glass of white wine and fresh garden salad. This Italian chicken recipe is sure to please your entire family.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour (about 1 ounce)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked)
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple, lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers. -Jeffery Lindenmuth
This is the perfect dish for impressing guests while also being able to relax.
My husband asked me what we were having for supper. I told him I was making this. His reaction was "Ehh!" I need to explain that my husband takes "picky" to a level never before experienced by humankind. I asked him what it was that he didn't like of the ingredients, he had no problem. "i am not eating lemon chicken." I explained that 1/4 of a cup of lemon juice was not much and this IS what we're having. Followed every bit of the recipe to the letter, used Gnarly Head White wine--had to be careful as I was cooking not to do a Julia Child! We're having this again per my husband's request tonight. He even liked the capers! This is PHENOMENAL!!!
1. Lemon juice should be reduced. Limit to juice of 1 lemon.2. White wine and lemon sometimes compete. Eliminate wine and replace with chicken broth. 3. This dish is too delicate for spaghetti. Use angel hair for a lighter pasta base.Otherwise, a very delicious meal. Serve with gently steamed fresh asparagus spears on the side. Glad to find this site & look forward to more involvement.
There is soooo much acid in this recipe that I'm certain the enamel on my teeth is gone. So many issues with this. Too acidic, hardly any sauce for the chicken much less the pasta, and completely one note. My girlfriend who is learning to cook followed directions exactly and called me into kitchen after tasting finished sauce. I am a Chef by trade and was mortified by the sauce. To remedy the fiasco I had to add 1/2 stick butter,1/2 cup heavy cream, and about 1/4 cup parm. The acid was still too high but there was ample sauce for chicken and pasta. I'm shocked people are giving this any stars at all. If this recipe showed up at my door I would punch it directly in the mouth.I'm sure this recipes creator is a nice person, but please for the love of god, stay out of the kitchen.
An easy and delicious anytime chicken recipe. Pounding the chicken (rather than using thick cuts or buying cutlets) makes them more tender. I always like to make more sauce than is called for; for this recipe, I recommend adding 1/2 cup chicken or vegetable boullion (I use Better than Bouillon for this). That way the sauce doesn't get too tart or too winey tasting. And you get more sauce to soak into your pasta. Mangia!
Between the wine, the capers, and the lemon juice this is way too acidic. Subbing chicken broth for the wine and reducing the amount of lemon juice and capers would help, but there is still a very small amount of sauce so maybe double or triple the recipe with the modifications. There are way better chicken picatta recipes out there.
This is probably one of the worst things I've ever made. First time making Chicken Piccata and should have kept going when I found this recipe. Way too much lemon. Every other recipe I found cut it with chicken broth. This is the first time my family asked me 'please, please do not make this again'. People who gave this 4 -5 stars must love, love, love food that is overwhelmed by acid. The only reason I gave this recipe two stars is because we were able to force it down.
I doubled the sauce recipe and added a total of 1/4 c of fresh lemon juice for the double batch. You can always add more lemon juice later if needed. I used Barefoot Sauvignon Blanc for the wine, and added more capers since I love them! I used linguine instead of spaghetti. Delicious❣❣
I tried to increase the sauce by adding more lemon juice and wine - but it was too lemony. I will take that into account next time and use chicken broth to extend the sauce. Also next time I will rinse the capers to lessen the saltiness. But this is really tasty and with a few tweaks it will be perfect. I did cheat and melt a couple of tablespoons of butter into the sauce right at the end. Not so light but oh so good! Even with pounding the chicken and dredging it, it is a quick recipe. Definitely recommend you try this!
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