Chicken Piccata with Pasta
Chicken Piccata is a classic Italian dish: chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either chicken stock or white wine. Sometimes I use a breadcrumbs with the addition of Italian herbs for the chicken instead of flour, it adds more flavor to the meat, and I also mix white wine with the broth (1:1). A simple combination of basic ingredients can give amazing results. Serve a glass of white wine to this tender and flavorful chicken.
Here is another recipe of Chicken Piccata I made already.
Chicken Piccata with Pasta Recipe
By Published: November 3, 2014
- Yield: 4 Servings
- Cook: 25 mins
Chicken Piccata is a classic Italian dish: chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon …
Ingredients
- 2 chicken breasts boneless
- 1 tbsp Italian bread crumbs
- 1 egg beaten
- 4 tbsp butter
- 50 ml lemon juice
- 0.5 cup chicken broth
- 0.5 cup dry white wine
- capers
- parsley
- pasta
- 2 tbsp butter for pasta
- parmesan grated , for pasta
Instructions
- Cut the chicken into 2 parts and slightly tenderize. Dredge each piece in the egg, then in bread crumbs, shake off excess and fry in a large frying pan on a hot pan with butter for 4 minutes on each side. Put the chicken on a plate, cover and leave in a warm place.
- Pour the wine into the pan, then after 60 seconds add the broth, lemon juice and capers. Mix (use a spatula to scrape up the browned bits) and allow to boil, reduce heat and cook for about 3-5 minutes.
- Cook the pasta, drain, mix it with butter and grated cheese, and set on a plate, next place chicken on top, pour the sauce over, and garnish with parsley and grated cheese.
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