This Chicken Piccata is a restaurant quality meal that can easily be prepared in under 30 minutes. We enjoy the added depth of flavor from the white wine, however, you can easily leave it out and still make a delicious meal. Buttery Herb Noodles are an easy side. When plating, I like to top the chicken piccata over the pasta allowing the fantastic sauce to soak into the noodles. Steamed broccoli florets add a nice pop of color to the plate and turn this dish into a complete meal!
Recipe adapted from Food Network
2-3 chicken breast butterflied and cut in half
2-3 tablespoons flour
1/4 teaspoon garlic powder
1/4 teaspoon pepper
dash of salt
2 tablespoons olive oil
3 tablespoons butter
1 lemon juiced
3 tablespoon white cooking wine or favorite white wine
1 cup chicken stock or 1 cup of water and chicken bullion
2 tablespoons heavy cream
fresh or dried parsley
*Hint: A lemon at room temperature will juice much easier than one that has been in the fridge.
Salt and pepper prepared chicken breast. I like to go easy on the salt as your stock and cooking wine both contain salt. In a shallow bowl combine flour, garlic powder, 1/4 teaspoon pepper and a dash of salt. Dredge prepared chicken breast in mixture until completely covered. Gently tap off any excess flour.
In a large skillet over medium heat add butter and olive oil. When the olive oil and butter begin to sizzle add dredged chicken breast. Cook each side for about 3 minutes or until golden brown and then turn and cook the other side for another 3 minutes. Remove chicken from pan and set aside. In the same skillet add the lemon juice, wine and chicken stock. Stir frequently, incorporating the pan drippings into the stock mixture. Bring to a boil and then lower heat, adding the chicken back to the pan and simmering for about 5 minutes or until chicken in fully cooked. Right before serving stir in 2 tablespoons of heavy cream and parsley to taste.
Buttery Herb Noodles
12 oz whole wheat egg noodles
1 tablespoon butter
1 green onion, thinly sliced
3 garlic cloves minced
3 tablespoons Parmesan cheese
1 teaspoon dried parsley
1 tablespoon olive oil
Prepare noodles according to instructions on package. While noodles are cooking, in a small sauce pan on medium-low heat, add the butter, green onion and minced garlic cloves. Cook and stir for a few minutes, allowing the garlic and onion to soften. Add the butter mixture to drained noodles. Stir in Parmesan cheese, parsley and olive oil.
|Chicken simmering in a rich buttery, lemon sauce and of course my FAVORITE pan. If I could only pick one thing from my kitchen, this cast iron skillet would be it!|