June 30, 2012

Recipe: Chicken Piccata

So the other day I cooked Chicken Piccata. A friend of mine had actually emailed the recipe over to me and suggested I try it. It was pretty good. I had to do quite a bit of altering/fixing just to get the taste how I wanted it, but it was good. Is it up there with my Chicken Florentine? No...however, it was still a good dinner. A little tangy for my taste, but filling and yummy altogether.


4 whole Boneless, Skinless Chicken Breasts (I seem to always use the tendorloins)

Kosher Salt To Taste

Freshly Ground Black Pepper, To Taste

4 Tablespoons All-purpose Flour

4 Tablespoons Butter

4 Tablespoons Olive Oil

1 cup Dry White Wine

¾ cups Low Sodium Chicken Broth (I used maybe a cup more to even out the taste of the lemon)

1 whole Lemon

3/4 Cup Heavy Cream (I added more to even out the taste of the lemon)

Chopped Fresh Parsley (I used dried parsley)

1 pound Angel Hair Pasta

Have a pot of water simmering for the pasta.

If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!

After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it’s cooking.

Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.

Right at the end, cook angel hair until al dente.

With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

I also added a tbl spoon of poultry seasoning to the flour along with the salt and pepper.

Pot of water for the pasta.

If you do try this recipe, let me know what you think.


  1. This looks so yummy, Corie! I love a good pasta recipe, so I will definitely be giving this a try (along with your suggestions so that the lemon flavor won't be overpowering).

    Thanks for sharing!

  2. Looks good. This seems like something I can prepare easily.

    BTW, love the green nails.

  3. Pinning this right now. :)

  4. Wow this looks delicious!!!

  5. This looks really good.

    P.S. I LOVE your nail polish!


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