Holland House® Chicken Piccata Recipe - Allrecipes.com
Holland House(R) Chicken Piccata Recipe

Holland House® Chicken Piccata

Recipe by  

"Chicken breasts are topped with a deliciously tangy sauce and served over pasta."

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Original recipe makes 4 servings Change Servings
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Directions

  1. Rinse chicken breasts and pat dry. Place chicken breasts between 2 sheets of plastic wrap and pound each to 1/8-inch thickness. Coat chicken in flour. In large skillet, cook chicken in hot oil over medium-high heat 2 to 3 minutes per side or until cooked through. Remove chicken from pan; cover and keep warm.
  2. For sauce, add broth, cooking wine, and lemon juice to skillet; bring to a boil. Simmer, uncovered, for 2 minutes. Remove sauce from heat and stir in capers and parsley. Divide pasta among 4 plates. Top each with a chicken breast and spoon sauce over all.
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2008

I just did one small difference from the recipe, when I brought the sauce ingredients to a boil, I mixed up a little corn starch with cold water and thickened it.

 
Most Helpful Critical Review
Aug 19, 2008

There wasn't enough sauce and it didn't have a whole lot of flavor. I was disappointed with this.

 

11 Ratings

Apr 04, 2008

I had all the ingredients on hand so I thought I would try this. It was a very light and delicate meal. I didn't have Holland House white cooking wine, so I substituted my homemade white wine and I doubled the sauce because I made 6 chicken breasts. We all liked this dish, but I thought the sauce was pretty thin and ran right through the noodles and pooled on the plate. This would be a great summer dinner if you are looking for something not too heavy. I would probably make it again, but I am still in search for that perfect chicken picata recipe.

 
Jun 05, 2008

This is really different, very tasty and the first time we had ever tasted capers. Will make this again. Did use a good white wine instead of the cooking wine. Yummy!

 
Aug 26, 2008

My husband and I really liked this one! We ommitted the capers (my husband hates them) and changed the sauce around a little. I added 2 cups of chicken broth, instead of one and added a little cornstarch to thicken it. It was delicious!

 
Apr 07, 2009

I had tried several recipes and nothing was right until this one. So good! I did add a little cornstarch to thicken the sauce but that's the only real change. I usually only cook 2 breasts but don't change the liquid amounts so there is more sauce.

 
Aug 27, 2008

Delicious...will definately make again...added a bit of flour to thicken sauce. Will cut back on lemon juice a tiny bit next time.

 
Dec 20, 2008

I didn't make too many changes to this recipe. The only thing different I do is I season chicken with salt, pepper and garlic powder. After I add the ingredients for the sauce to the pan, I add heavy whipping cream and simmer until it thickens to my liking. The heavy cream really makes this dish and This makes a great meal served over angel hair pasta!

 

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Nutrition

  • Calories
  • 658 kcal
  • 33%
  • Carbohydrates
  • 92.1 g
  • 30%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 39.5 g
  • 79%
  • Sodium
  • 340 mg
  • 14%

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

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