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Home » Recipes » Chicken Piccata Pasta

Chicken Piccata Pasta

Published: Jan 6, 2019 · Modified: Feb 28, 2019 by Farah Abumaizar · Leave a Comment

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Chicken piccata in a plate with lemon and parsley and noodles

Golden chicken breasts in a lemony, buttery sauce with little pops of brine from the capers served on olive oil tossed noodles. Chicken piccata has always been a family favorite and comes together so easily to make a hearty meal. I always have my butcher butterfly and cut my chicken breasts in half for me which just makes everything so much easier! This is a mash up of two recipes, Ree Drummond’s and Giada’s with my own little take on it. My family loved this. Chicken Piccata Pasta makes a regular rotation in our household!

I tried to make this a little lighter than traditional recipes by reducing the amount of olive oil and butter that is often used. I replaced the liquid lost with some extra stock. You can make this as lemony as you’d like! I like a good amount of tang so I just keep tasting until I’m happy.

Angel hair pasta with chicken piccata on a small plate with large platter of chicken in the background
Family favorite, easy lemony chicken piccata. Delicious!

Chicken Piccata

Lemony buttery chicken, a comforting Italian classic of chicken breasts cooked in an olive oil and butter sauce with lemon juice and capers.
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Course: Main Course
Cuisine: Italian
Author: Farah Abumaizar

Ingredients

  • 4 chicken breasts, butterflied and cut in half
  • Flour for dredging chicken
  • 1 stick butter (100 grams)
  • 1/3 cup olive oil extra virgin
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1-2 lemons juiced (I used 1.5)
  • 1/3 cup heavy cream optional
  • 2 tablespoons capers drained
  • noodles for serving I used angel hair
  • lemon juice for noodles
  • lemon zest for noodles
  • chopped parsley and shredded parmesan cheese for garnishing

Instructions

  •  Salt and pepper each side of the chicken breast and then dredge each side in a shallow plate filled with flour. Shake off excess flour.
  •  Heat butter and oil over medium high heat, then fry the chicken breasts 3-4 minutes a side until golden brown. Remove chicken from the pan.
  • Add garlic, chicken broth, and lemon juice and whisk to deglaze the pan. Cook for a few minutes until sauce thickens and reduce. Add salt and pepper to taste
  • Reduce heat to low, whisk in cream if using and add capers. Cook for a few minutes and add chicken breasts back to the pan to warm through before serving.
  • Serve with noodles that you’ve tossed in a little olive oil and some lemon juice and lemon zest(optional). Garnish with lots of parsley and some parmesan cheese if desired.
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Hi, I'm Farah! I've been cooking and baking most of my life. I love Middle Eastern food, and decadent breakfast and desserts. Welcome to my food world!

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