Rating: 4.35 stars
46 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 6

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

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Read the full recipe after the video.

Recipe Summary test

total:
40 mins
Servings:
4
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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.

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  • 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; carbohydrates 45.2g; dietary fiber 6.5g; sugars 3.8g; fat 8.4g; saturated fat 2.5g; cholesterol 52.1mg; vitamin a iu 394.2IU; vitamin c 10.8mg; folate 81.1mcg; calcium 44.5mg; iron 3.6mg; magnesium 94.3mg; potassium 634.3mg; sodium 664.9mg; thiamin 0.4mg.
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