Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2008

Gallery

Recipe Summary

total:
40 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

    Advertisement
  • Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.

  • Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

  • Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Nutrition Facts

381 calories; protein 28.7g 57% DV; carbohydrates 45.2g 15% DV; dietary fiber 6.5g 26% DV; sugars 3.8g; fat 8.4g 13% DV; saturated fat 2.5g 12% DV; cholesterol 52.1mg 17% DV; vitamin a iu 394.2IU 8% DV; vitamin c 10.8mg 18% DV; folate 81.1mcg 20% DV; calcium 44.5mg 4% DV; iron 3.6mg 20% DV; magnesium 94.3mg 34% DV; potassium 634.3mg 18% DV; sodium 664.9mg 27% DV; thiamin 0.4mg 40% DV.
Advertisement

Reviews (89)

Read More Reviews
91 Ratings
  • 5 star values: 60
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
10/31/2011
I have used this recipe twice the second time I used a combo of both wheat and egg noodles. Our family preferred the thicker texture of the egg noodles. Also I did not add the salt and added two more small fresh garlic cloves. Cathy Centralia WA Read More
Rating: 5 stars
06/27/2017
Excellent remake of a CLASSIC recipe. The whole point of the flavorings is make a briny sauce so if you don't like briny then don't make it. I simply tossed the cutlets in the all the flour eliminating combining some with the broth because when you deglaze the pan the flour from the chicken creates the sauce and it thickens a little more when you put the chicken back in to blend the flavors for 5-6 minutes at the end. Instead of pasta I use green beans much healthier choice. I also added the zest of a lemon and used all the juice from the lemon which I heated in the microwave for 30 seconds to increase the juice yield. One of our family favs. Read More
Rating: 5 stars
01/04/2012
Fantastic! I read a lot of reviews complaining about the effort/prep involved and I just didn't find that. I even deboned my own breasts - it was delish and my wife loved it:) Read More
Advertisement
Rating: 4 stars
01/05/2018
Very good! It took a while to prepare but it was worth it. I used a gluten-free all purpose flour blend and gluten-free noodles and it turned out great! The sauce thickened perfectly. The only thing I would change is adding more lemon flavor and perhaps a little bit of spiciness. I think next time I will add some lemon zest and crushed red pepper. Read More
Rating: 5 stars
10/29/2011
Sounds yummy! I know what we're having for dinner tonight! Read More
Rating: 5 stars
10/30/2011
This is my favorite dinner. This is a great starting recipe as well. I have made it enough now that I add more lemon and capers based on my tastes. I also just grill my chicken with no flour. But this is a great revision of a potentially very unhealthy dish. Read More
Advertisement
Rating: 4 stars
10/29/2011
Tweaked it a bit but still great. I took out the capers and parsley. I used non-fat cooking spray instead of oil. The lemon was a bit strong so I added a tsp. of brown sugar and a tbls. of low-sodium soy sauce. My husband and I loved it! Read More
Rating: 1 stars
04/30/2013
Watery Salty Sauce with No Flavor This just tastes like salty chicken broth. The sauce didn't get thick. I skipped the capers because I didn't have anything but followed everything else exactly. Read More
Rating: 1 stars
08/28/2015
Ingredients Are Bad for You Unless the ingredients listed are all grown NON GMO and chicken is raised organic and free range this recipe is very bad for you. It also suggested tilapia instead of chicken and it's been proven that fish is the absolute worse fish you can eat. Salt too... should be completely eliminated from all diets. Pros: Low in Calories Cons: Wheat flour chicken broth all bad for your health. Read More
Advertisement