Chicken Piccata with Fettuccine recipe

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Ingredients

6 ounces fettuccine
¼ cup all-purpose flour
½ teaspoon lemon-pepper seasoning
1 pound chicken breasts, cut into four 1/2-inch thick pieces
2 tablespoons olive oil
⅓ cup white wine
2 tablespoons lemon juice
2 tablespoons water
½ teaspoon chicken bouillon granules
1 tablespoon capers, rinsed and drained
½ lemon, cut into wedges, or as desired
4 sprigs fresh parsley, or as desired

Nutrition Info

396.9 calories
carbohydrate: 41.2 g
cholesterol: 65.9 mg
fat: 9.5 g
fiber: 3.3 g
protein: 33.8 g
saturatedFat: 1.6 g
servingSize: -
sodium: 261.6 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 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 while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.

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

Recipe Yield

4 servings

Recipe Note

Mmm...A yummy pasta dish that stays in the limits of pasta town but still very hearty and healthy meal. This meal is easy to prepare and good to make for a nice fall or summer lunch.

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