Arica's Chicken Piccata

Arica's Chicken Piccata

6
Arica Ramin 1

"Wonderful flavor and even better the next day! Great with Brussels sprouts or asparagus."
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Ingredients

45 m servings 555 cals
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Original recipe yields 4 servings

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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

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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.

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Directions

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  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

6
  1. 6 Ratings

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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...

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. ...

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 ...

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...

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...