This one works especially well with all the lemon, wine and chicken broth. If truth be told, I think it might be my new favorite pasta recipe.
Chicken Piccata Fettuccine
This is one of those medium level recipes. If you’re a novice cook, all the instructions are here to guide you. Total time including chicken prep should be around 35 minutes.
2 skinless boneless chicken breasts
All-purpose flour for dredging
Salt and pepper for chicken
1 pound fettuccine
4 tablespoons butter
1/4 cup olive oil
1/3 cup white wine
14 ounce can Swanson low sodium chicken broth
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup small capers, drained and rinsed
1 tablespoon dried parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded Parmesan
1. With a sharp chefs knife, carefully cut the chicken breast horizontally through the center of the breast to make a total of 4 thin pieces. Place 1 piece of chicken at a time into a gallon size plastic bag and pound chicken with a flat bottom meat pounder until about 1/3” thick.
2. Dredge the chicken in flour and season with salt and pepper. Set aside.
3. Meanwhile, bring a pot of heavily salted water to a boil for fettuccine. Cook fettuccine according to package directions. Place the pasta in a large serving bowl.
4. In a large skillet, melt the butter with olive oil over medium high heat. Add the chicken and cook for 3 to 4 minutes per side, or until cooked through. Do this in batches if you need. Turn down the heat if oil starts to splatter. Move chicken to a cutting board and set aside.
5. Deglaze the skillet with wine. Add chicken broth, lemon juice, capers, parsley, salt, and pepper. Simmer for several minutes until the sauce reduces by about a third to half.
6. Slice chicken into bite sized strips and add them to the sauce. Cook for 5 minutes, then pour sauce mixture over fettuccine. Top with cheese and toss to combine.
Recipe and photograph by Laura Flowers.