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Chicken Piccata

A rich and impressive chicken pasta recipe.

Yield: Serves 4


  • 4 boneless, skinless chicken breast halves
  • 1 cup, plus 2 Tbs. flour
  • 2 Tbs. chicken seasoning
  • 2 tsp. freshly-ground peppercorns
  • 1 tsp. freshly-ground sea salt
  • 1 cup low-fat sour cream
  • 1/2 cup grapeseed oil
  • 1 tsp. garlic
  • 3/4 cup low-fat chicken broth
  • 3/4 cup white wine
  • 1 Tbs. fresh lemon juice
  • 4 Tbs. capers, drained
  • 1/2 pound whole grain angel hair pasta
  • 2 Tbs. butter
  • Parmesan cheese to taste


  1. Combine 1 cup flour, chicken seasoning, pepper and salt; set aside
  2. Pound chicken breasts to 1/4-inch thickness
  3. Dip chicken into sour cream and then into flour mixture to coat
  4. Sprinkle with extra chicken seasoning, if desired
  5. Heat grapeseed oil and garlic in skillet
  6. Add chicken and brown about 5 minutes per side, or until no longer pink in the middle
  7. Remove chicken to a plate, cover with foil and keep warm
  8. In the same skillet, bring chicken broth, wine, lemon juice, and capers to a boil; reduce heat to medium and cook for 5 minutes
  9. Mix 1 to 2 tablespoons flour with equal parts water and add to sauce for thickening
  10. Allow sauce to thicken to desired consistency
  11. Cook pasta and toss with butter and parmesan cheese
  12. Serve chicken over pasta; pour sauce over all and serve immediately
  13. Sprinkle additional cheese on top, if desired

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stevie blue



posted Oct 23rd, 2008 5:54 pm


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