The way I like to make chicken piccata, a little lighter than the usual, but just as flavorful. Perfect for a weeknight dinner.
Season chicken breasts with salt and pepper on both sides. Then dredge in flour.
Heat butter and oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and fry about 2-3 minutes on each side, until they are golden brown.
Pour wine, chicken broth and juice of the lemon on top of the chicken and stir gently around the chicken to combine liquid. Season lightly with salt and pepper. Cover skillet and reduce heat to low. Continue cooking for 20 minutes or until juices run clear.
While chicken is cooking, bring water to a boil in a large pot and cook spaghetti according to package directions.
Serve chicken breasts alongside a mound of pasta with sauce spooned over both and then parsley sprinkled on top.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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aligator78 on 7.21.2010
I made this lat night for a dinner party. It was amazing and so easy. The chicken was perfectly moist and delicious. The sauce, which I did add a little more lemon to, was wonderful. I got rave reviews on this one, def will make it again!!