Arica's Chicken Piccata

Arica's Chicken Piccata

Arica Ramin

"Wonderful flavor and even better the next day! Great with Brussels sprouts or asparagus."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 555 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 65.9g
  • 21%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 899 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. Heat oil in a skillet over medium heat. Stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. Put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.
  3. Remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. Add chicken broth and white wine to the skillet; bring to a simmer and cook 5 minutes. Stir Parmesan cheese and capers into the liquid mixture; cook and stir until thickened, about 5 minutes. Mix bow-tie pasta into sauce; toss to coat. Transfer pasta to a serving bowl.
  4. Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Transfer chicken to a serving platter; serve alongside bow-tie pasta.

Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

We thought this was a very good meal. The one and only change I made was to use a different pasta. I've maybe had a more traditional piccata before, but this was a great meal for us tonight. ...

Most helpful critical review

Well, I am a little mad at this recipe. I did exactly what it said to do, and it is not thickening at all. I had to add almost the whole container of cheese. I hate when the pictures are nowhere...

Most helpful
Most positive
Least positive
Newest

We thought this was a very good meal. The one and only change I made was to use a different pasta. I've maybe had a more traditional piccata before, but this was a great meal for us tonight. ...

Well, I am a little mad at this recipe. I did exactly what it said to do, and it is not thickening at all. I had to add almost the whole container of cheese. I hate when the pictures are nowhere...

Very easy and tasty recipe. It went very well with fresh collard greens and baked macaroni and cheese.

While the flavor was good, the texture of the sauce was terrible. I wondered about putting parmesean cheese in a sauce while it was heating, but I followed directions and I was right, it clumped...

have tried several other picatta recipes while looking for a taste comparable to my favorite dish from a local restaurant, and they were either too dry or too thin, and something lacked in the ...

We really liked this recipe. The sauce is so good. I think the parm cheese was not needed because it just made the capers clump. I added a little more lemon and a few pats of butter at the ve...

Very good sauce! I found that it wasn't thickening either, so rather than add more parmesan cheese, I used baking powder to thicken. I actually used the sauce to fix the leftovers from a simil...

This was really good. I read the review about the parm, added a little, yup, it clumped. I added mushrooms and a little more lemon. It turned out fabulous. Thanks Arica, I'll make this one a...

Other stories that may interest you