Penn Herb Wellness Guide
Chicken Piccata
Ingredients
- 2 boneless, skinless chicken breasts
- 1 pinch kosher salt
- 1 pinch black pepper
- Flour for dredging
- 1/2 cup olive oil (more if needed)
- 1 16 oz package penne pasta
- 3 Tbs butter
- 2 cloves grated garlic
- 3 Tbs flour
- 1 cup pinot grigio
- 2 cups chicken stock
- 2 Tbs capers
- 1 lemon, juice and zest
- 1/4 tsp white pepper
Directions
- Cut each chicken breast in half and place on cutting board. Cover with saran wrap. Take a large cast iron skillet and pound them until they are about 1/2 inch thick.
- Salt and pepper the chicken and coat in flour.
- Add about 1/8-inch olive oil to a skillet and preheat over medium heat. Shallow-fry the chicken until it is golden brown. Remove chicken.
- Cook pasta and set aside.
- Turn heat on skillet to low, add butter, and melt. Add grated garlic.
- Whisk in 3 Tbs flour and cook for 2 to 3 minutes. While constantly whisking, add white wine and chicken stock.
- Turn heat up to high and bring to a boil. Sauce will thicken. Turn heat to simmer.
- Add capers, lemon zest, lemon juice, and white pepper. Add chicken to sauce. Serve over pasta.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.