Chicken Piccata

by

Leigh Suznovich

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

6

Total Time

35mins

Calories

514

Chicken Piccata has always been a huge favorite in my family. I remember my mother and big sister both making it so often when I was growing up and I lived for it. It’s such a fresh, bright and easy dish. I mad...

recipe-image
    Ingredients

  • White flour icon
    White flour140 g
  • Garlic powder icon
    Garlic powder½ teaspoon
  • Salt icon
    Salt1 pinch
  • Black pepper icon
    Black pepper1 pinch
  • Chicken stock icon
    Chicken stock240 ml
  • Lemon icon
    Lemon1zest of
  • Lemon icon
    Lemon120 gjuice of
  • Capers icon
    Capers70 grinsed
  • Spaghetti icon
    Spaghetti455 g
  • Chicken breast icon
    Chicken breast3
  • Olive oil icon
    Olive oil5 tablespoons
  • Salted butter icon
    Salted butter6 tablespoons
  • Fresh parsley icon
    Fresh parsleyas neededcoarsely chopped
    Method

  • 1. First, prepare the chicken. Cut the three breasts in half lengthwise, pound until thin and set aside
  • 2. Then whisk the flour, garlic powder, salt and pepper together in a bowl to make the dredging mixture. Set that aside too
  • 3. Heat the olive oil and butter in a large skillet with deep sides over medium high heat
  • 4. Once it is bubbling, dredge three of the chicken cutlets through the flour mixture, shaking off the excess, and get them into the pan
  • 5. Let them cook for about 4 minutes on each side, then remove them to a plate
  • 6. Repeat with the last 3 pieces and remove them to the plate too
  • 7. Pour the chicken stock, lemon juice, lemon zest and capers into the pan, scraping up any brown bits
  • 8. Let the mixture come to a gentle boil while you give it a stir
  • 9. Return the chicken to the pan and let it simmer in the sauce for 10 minutes
  • 10. While the chicken simmers, bring a large pot of water to a boil. Cook the linguine just until it is tender for about 8-10 minutes, then drain it
  • 11. The chicken should be done by this point. Remove it back to the plate and whisk in the extra 2 tablespoons of butter
  • 12. Toss the pasta in the sauce, then take the pan off of the heat
  • 13. Serve the chicken over the pasta and sprinkle lots of fresh parsley on top. Enjoy!

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