Chicken Piccata

No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 814kcal

Ingredients

Buttered Noodles

  • 4 oz Egg noodles
  • 1 TBSP Butter

Chicken Piccata

  • 10 oz Chicken breast boneless skinless butterflied see notes
  • 2 Dinner rolls warmed before serving
  • 1 tsp All-purpose flour
  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Chicken broth
  • 2 tsp Lemon juice fresh squeezed
  • 1 TBSP Butter
  • 1 TBSP Capers
  • 1/2 TBSP Fresh parsley chopped for garnish
  • 2 slices Lemon garnish

Milk

  • 16 oz Milk
US Customary - Metric

Instructions

  • Preheat the oven to 300°F (150°C).
  • In a pot of boiling salted water, cook the noodles according to package directions. While the pasta is cooking, warm the rolls and make the chicken.
  • Place the dinner rolls in the oven to warm.
  • Heat a non-stick pan over medium heat. While the pan is heating, prep the chicken.
  • Season both sides of the chicken well with salt and pepper. Sprinkle the flour onto a plate and place the chicken on top, turning to lightly coat completely, then shake off the excess.
  • Cook the chicken: Add the oil to the pan and sear the chicken on both sides to a deep golden brown. Remove the chicken and transfer to a plate.
  • In the same pan (see notes), add the broth, lemon juice, butter, and capers and bring to a simmer. Return the chicken to the pan and simmer for 5 minutes or until the chicken is cooked through. While the chicken finishes cooking, finish the buttered noodles.
  • Once the noodles are cooked, drain well and toss with butter in the pan. Season with salt and pepper to taste. Set pot over low heat to keep warm until you are ready to serve.
  • To serve: Spoon the buttered noodles onto a plate. Top with the chicken, pour the pan sauce over the top, and garnish with parsley and lemon. Enjoy with dinner rolls and milk.

Notes

Pro tips: To butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 
The browned bits leftover in the pan after browning meat are called fond (French for “base”). They are a wonderful source of deep caramelized flavor for sauces when deglazed (using liquid to lift the fond from the pan). So don’t wipe that pan out before making your pan sauce! 
 

Nutrition

Calories: 814kcal | Carbohydrates: 63g | Protein: 48g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 905mg | Potassium: 1055mg | Fiber: 3g | Sugar: 13g | Vitamin A: 879IU | Vitamin C: 9mg | Calcium: 388mg | Iron: 3mg

Chicken Piccata

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 814 kcal

Ingredients
 
 

Buttered Noodles

  • 4 oz Egg noodles
  • 1 TBSP Butter

Chicken Piccata

  • 10 oz Chicken breast boneless skinless butterflied see notes
  • 2 Dinner rolls warmed before serving
  • 1 tsp All-purpose flour
  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Chicken broth
  • 2 tsp Lemon juice fresh squeezed
  • 1 TBSP Butter
  • 1 TBSP Capers
  • 1/2 TBSP Fresh parsley chopped for garnish
  • 2 slices Lemon garnish

Milk

  • 16 oz Milk

Instructions
 

  • Preheat the oven to 300°F (150°C).
  • In a pot of boiling salted water, cook the noodles according to package directions. While the pasta is cooking, warm the rolls and make the chicken.
  • Place the dinner rolls in the oven to warm.
  • Heat a non-stick pan over medium heat. While the pan is heating, prep the chicken.
  • Season both sides of the chicken well with salt and pepper. Sprinkle the flour onto a plate and place the chicken on top, turning to lightly coat completely, then shake off the excess.
  • Cook the chicken: Add the oil to the pan and sear the chicken on both sides to a deep golden brown. Remove the chicken and transfer to a plate.
  • In the same pan (see notes), add the broth, lemon juice, butter, and capers and bring to a simmer. Return the chicken to the pan and simmer for 5 minutes or until the chicken is cooked through. While the chicken finishes cooking, finish the buttered noodles.
  • Once the noodles are cooked, drain well and toss with butter in the pan. Season with salt and pepper to taste. Set pot over low heat to keep warm until you are ready to serve.
  • To serve: Spoon the buttered noodles onto a plate. Top with the chicken, pour the pan sauce over the top, and garnish with parsley and lemon. Enjoy with dinner rolls and milk.

Notes

Pro tips: To butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 
The browned bits leftover in the pan after browning meat are called fond (French for “base”). They are a wonderful source of deep caramelized flavor for sauces when deglazed (using liquid to lift the fond from the pan). So don’t wipe that pan out before making your pan sauce! 
 

Nutrition

Calories: 814kcalCarbohydrates: 63gProtein: 48gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 185mgSodium: 905mgPotassium: 1055mgFiber: 3gSugar: 13gVitamin A: 879IUVitamin C: 9mgCalcium: 388mgIron: 3mg
Tried this recipe?Let us know how it was!