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Chicken Piccata with Fettuccine
Chicken Piccata with Fettuccine
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Savory chicken piccata atop a bed of tender fettuccine: an easy Italian dish for any occasion.
Ingredients:
  • 6 ounces fettuccine
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon lemon-pepper seasoning
  • 1 pound chicken breasts, cut into four 1/2-inch thick pieces
  • 2 tablespoons olive oil
  • 0.33333334326744 cup white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 0.5 teaspoon chicken bouillon granules
  • 1 tablespoon capers, rinsed and drained
  • 0.5 lemon, cut into wedges, or as desired
  • 4 sprigs fresh parsley, or as desired
Instructions:
  • 1. Fill a large pot with salted water and bring it to a vigorous boil. Add the fettuccine, bring it back to a boil, and cook over medium heat until al dente, about 8 minutes. Drain the pasta.
  • Combine the flour and lemon-pepper seasoning in a shallow bowl. Coat the chicken evenly with the mixture, shaking off any excess back into the bowl.
  • In a large skillet over medium-high heat, sizzle chicken in olive oil until beautifully golden and cooked through for 6 to 10 minutes. Use a thermometer for accuracy; it should register at least 165 degrees F (74 degrees C). Remove chicken to a plate while keeping the flavorful oil mix in the skillet.
  • Combine white wine, lemon juice, water, and chicken bouillon granules with the oil mixture in the skillet. Heat mixture until boiling, scraping up any browned bits with a wooden spoon. Let sauce reduce slightly for 2 to 4 minutes, then stir in capers.
  • Transfer the pasta to individual plates, then place the chicken on top. Drizzle the sauce over the chicken and beautifully garnish with lemon wedges and fresh parsley.

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