Recipe by Reeni
"This classic piccata sauce is also a traditional accompaniment to veal medallions."
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fresh ground black pepper
skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
dry white wine
fresh lemon juice
chopped fresh parsley
1 (8 ounce) package
angel hair pasta, cooked and drained
I thought this dish was just perfect in every way and was loved by my family. We're garlic lovers so I did add more than suggested, otherwise, didn't change a thing. Thank you so much Reeni!
Nobody liked this dish in my family. I followed the recipe exact except for adding some Tony's seasoning to the flour. To my surprise, the noodles had little to no flavor, and the chicken had an overpowering flavor of lemon. This recipe isn't even worth doctoring.
Recipe is delicious, however it is greatly improved by a fairly generous dose of fresh minced garlic and onion.
Really loved this recipe. We doubled everything for the sauce except the lemon and it was enough for the pasta but the lemon wasn't too overpowering. Would definately make this again. It was as east meal!
I made this for dinner today, and it was fantastic! I love TGI Friday's Chicken Piccata so I was looking for a similar recipe and came across this one, and I'm so glad I did! I made a few changes and it was perfect. I read some of the complaints about not enough sauce and the sauce being too lemony, so I didn't reduce my wine to half and I didn't quite use 1/4 cup of lemon juice. I also added marinated artichoke hearts and roasted red peppers. I also increased my capers by about a Tbs. (We love capers), and I used dried basil instead of fresh parsley. I also try to make lighter versions of my meals so I omitted the butter, used lite chicken broth, and I used whole wheat angel hair pasta instead, and even with the modifications this recipe did not suffer one bit--as a matter of fact, it tasted exactly like TGI Friday's version and my family LOVED it. I definitely will be making this again.
So tasty! The garlic really did it for me but be careful with the lemon it can overpower the parsley.
This was such a hit in my house that my husband asked me to add it to our "Go-To" recipes list whenever we have company. I didn't change a thing, and it was wonderful!
This was awesome! My toddler didn't like it, but hubby and I loved it. It was a bit on the "tangy" side...which is why my toddler didn't like it. Hubby would have preferred it less tangy also, but I liked it that way. Next time, I will use a little less lemon, I think. Like a lot of the recommendations, I doubled the sauce recipe for the noodles and it worked out perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Piccata with Angel Hair Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 543
** Calories from Fat: 204
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