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Chicken Piccata with Fettuccine

Chicken Piccata with Fettuccine

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Pasta

    • 6 ounces fettuccine

  • Dry Ingredients

    • ¼ cup all-purpose flour
    • ½ teaspoon lemon-pepper seasoning

  • Protein

    • 🍗 1 pound chicken breasts, cut into four 1/2-inch thick pieces

  • Oil & Fat

    • 2 tablespoons olive oil

  • Liquid Ingredients

    • ⅓ cup white wine
    • 2 tablespoons lemon juice
    • 2 tablespoons water

  • Condiments & Seasoning

    • ½ teaspoon chicken bouillon granules
    • 1 tablespoon capers, rinsed and drained

  • Garnish

    • ½ lemon, cut into wedges, or as desired
    • 🌿 4 sprigs fresh parsley, or as desired

STEPS

1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

2

Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.

3

Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. Transfer chicken to a plate, retaining oil mixture in the skillet.

4

Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil and stir capers into sauce, reducing slightly for 2-4 minutes.

5

Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.

NUTRIENTS

Per 1 serving

🔥

397

Calories

  • 34
    Protein
  • 41
    Carbs
  • 10
    Fats

💡 Use fresh lemon juice for a tangier flavor.If white wine is unavailable, replace it with chicken broth for similar results.Capers are optional but add a distinct zest to the dish.