Chicken Piccata
Chicken breasts sauteed in a buttery, lemony wine sauce, topped with capers and served over pasta.
Servings: 6 servings
Calories: 640kcal
Ingredients
- 3-4 boneless chicken breasts cut in half horizontally
- Flour salt and pepper, for dredging
- 1 stick of butter divided
- 6 Tablespoons Olive Oil
- 2 cloves garlic minced
- 1/2 large lemon juiced (reserve other half to slice for garnish if desired)
- 1/3 cup white wine choose one that is not sweet, I used a Sauvignon Blanc
- 2/3 cup chicken stock
- 1/3 cup brined capers drained and rinsed
- 1/3 cup fresh parsley chopped
- 1 pound Farfalle Bow tie Pasta, cooked al dente, for serving
Instructions
- In a large skillet over medium heat, add 1/2 of the stick of butter and 3 Tablespoons of Olive oil.
- Season chicken breasts with salt and pepper and dredge in flour. Place in the skillet, and brown on both sides. (about 3-4 minutes per side.) Remove chicken from pan, set aside.
- Add the remaining olive oil and garlic to pan, saute for a couple of minutes. Add wine, cook for about 3 minutes. Add lemon juice, chicken stock and capers. Bring to a boil. Add chicken back in, cover and simmer for about 5 minutes.
- Place pasta in a large pasta bowl or deep platter, top with chicken. Place remaining butter in sauce, whisk into sauce. Pour sauce over the chicken and pasta and serve. Garnish with fresh parsley.
Notes
Adapted from The Food Network
Nutrition
Serving: 1g | Calories: 640kcal | Carbohydrates: 48g | Protein: 34g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 450mg | Fiber: 3g | Sugar: 1g