Chicken Piccata Served Over Whole Wheat Pappardelle Pasta
Chicken Piccata is a wonderful quick meal to prepare in less than 20 minutes. It's packed with flavor and the sauce created using the wine and butter give it a silky texture. I served the chicken over whole wheat pappardelle pasta to make it healthier. Try this recipe and write back with your comments. Enjoy!
Equipment
- pot
- skillet
- small bowl
Ingredients
- 1 serving pappardelle pasta
- 4 ounces chicken breast fillet pounded to 1/4 inch thick
- 1/4 cup flour for dredging
- to taste salt for seasoning
- to taste pepper for seasoning
- 1 tablespoon olive oil
- 2 cloves garlic finely chopped
- 1/4 cup dry white wine
- 1 tablespoon fresh parsley chopped
- 1 teaspoon capers rinsed and drained
- 1/2 cup chicken stock
- 1 tablespoon unsalted butter divided
Instructions
- Place a pot of cold water to boil. Once boiling, season with salt and add the pasta and cook according to directions. Drain.
- Place about 1/4 cup flour in a small bowl large enough to dredge the chicken in. Season the chicken with salt and pepper.
- Add the chicken in the flour to dredge on both sides and shake off any excess. Heat the olive oil in a skillet and add the chicken. Cook over medium low heat 4 minutes. Turn chicken onto other side and cook for 3 minutes. Add in the garlic and cook for 1 more minute. Remove the chicken and keep warm on a plate covered with foil.
- To the pan add the wine and with a wooden spoon scrape up any bits to mix in. Reduce the wine down to 1/2 and add in the parsley, capers, chicken stock and 1/2 tablespoon of the butter. Add the chicken back in. Allow to simmer until thickened a bit, about 3 minutes.
Tried this recipe?Let us know how it was!