Chicken Piccata with Angel Hair Pasta Recipe - Allrecipes.com
Chicken Piccata with Angel Hair Pasta Recipe
  • READY IN 55 mins

Chicken Piccata with Angel Hair Pasta

Read Reviews (61)

"This classic piccata sauce is also a traditional accompaniment to veal medallions." —  

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Original recipe makes 4 servings Change Servings
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Directions

  1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
  2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
  3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
  4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
  5. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

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!

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Most Helpful Critical Review
Mar 05, 2009

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.

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Feb 26, 2009

Recipe is delicious, however it is greatly improved by a fairly generous dose of fresh minced garlic and onion.

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Jan 22, 2010

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!

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Feb 23, 2009

So tasty! The garlic really did it for me but be careful with the lemon it can overpower the parsley.

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Oct 27, 2011

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.

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Dec 03, 2010

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!

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Jun 22, 2009

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.

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Nutrition

  • Calories
  • 543 kcal
  • 27%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 31.1 g
  • 62%
  • Sodium
  • 385 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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