Chicken Piccata with Fettuccine

Chicken Piccata with Fettuccine

Kate

"Mmm...A yummy pasta dish that stays in the limits of pasta town but still very hearty and healthy meal. This meal is easy to prepare and good to make for a nice fall or summer lunch."
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Ingredients

40 m servings 397 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 262 mg
  • 10%

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.

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  2. Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
  3. Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
  4. Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
  5. Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.

Footnotes

  • Cook's Notes:
  • Turkey breast tenderloins can be used in place of chicken. Linguine can be used in place of fettuccine. Cooking oil can be used in place of olive oil.

Reviews

Read all reviews 5
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Amazing dish! I didn't change a thing!

I never met a chicken piccata I didn't like, and this is no exception. It was delicious.

Made this for Mother's Day and my family loved it.

I made a mix of this recipe with the Quick Chicken Piccata recipe from this site. I pounded the chicken so it was very thin so cooking time was around 2 minutes per side. I didn't have lemon-...

The flavor was nice and very light but it was just ok. I had to make double the sauce and it still wasn't enough. I made a recipe from Allrecipes previously that I thought was better so I'll ...

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