Chicken Piccata with Fettuccine recipe
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Ingredients
- 6 ounces fettuccine ¼ cup all-purpose flour ½ teaspoon lemon-pepper seasoning 1 pound chicken breasts, cut into four 1/2-inch thick pieces 2 tablespoons olive oil ⅓ cup white wine 2 tablespoons lemon juice 2 tablespoons water ½ teaspoon chicken bouillon granules 1 tablespoon capers, rinsed and drained ½ lemon, cut into wedges, or as desired 4 sprigs fresh parsley, or as desired
Nutrition Info
- 396.9 caloriescarbohydrate: 41.2 gcholesterol: 65.9 mgfat: 9.5 gfiber: 3.3 gprotein: 33.8 gsaturatedFat: 1.6 gservingSize: -sodium: 261.6 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Chicken Piccata with Fettuccine
Directions
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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.
Whisk flour and lemon-pepper seasoning together in a shallow bowl, dredge chicken through mixture until evenly coated, shaking excess back into bowl.
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.
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.
Divide pasta among serving plates, top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.