Chicken Piccata Fettuccine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN PICCATA WITH FETTUCCINE



Chicken Piccata with Fettuccine image

Mmm...A yummy pasta dish that stays in the limits of pasta town but still very hearty and healthy meal. This meal is easy to prepare and good to make for a nice fall or summer lunch.

Provided by Kate

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 41.2 g, Cholesterol 65.9 mg, Fat 9.5 g, Fiber 3.3 g, Protein 33.8 g, SaturatedFat 1.6 g, Sodium 261.6 mg, Sugar 2.1 g

CHICKEN PICCATA



Chicken Piccata image

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Steps:

  • Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

CHICKEN PICCATA PASTA



Chicken Piccata Pasta image

Chicken piccata gets the full pasta treatment! Cook the penne, make a quick butter sauce, and assemble it all together. This easy lemony chicken dish will wow your kids!

Provided by Nick Evans

Categories     Dinner     Kid-friendly

Time 40m

Yield 6

Number Of Ingredients 20

1 pound penne pasta
3/4 cup all-purpose flour
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
2 large eggs
1 1/2 pounds boneless, skinless chicken breasts, sliced into cutlets about 3/4-inch thick
1/2 cup olive oil
2 tablespoons butter
1 small white onion, diced
2 cloves garlic, sliced
1/2 cup chicken stock
Juice from 1 lemon (about 3 tablespoons of juice)
1/4 cup capers
1/4 cup fresh minced parsley
Salt and pepper, to taste
For the DAD ADD: Buttered Italian Breadcrumbs
2 tablespoons butter
2/3 cup Italian breadcrumbs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Cook the pasta: Bring a large pot of heavily salted water to a boil, and add the pasta. Cook until al dente, 8 to 10 minutes or according to package instructions. Scoop out and reserve about 1/2 cup of the pasta-cooking water, and then drain the pasta. Set aside.

Nutrition Facts : Calories 683 kcal, Carbohydrate 48 g, Cholesterol 179 mg, Fiber 3 g, Protein 46 g, SaturatedFat 9 g, Sodium 1094 mg, Sugar 2 g, Fat 33 g, ServingSize 6 servings, UnsaturatedFat 0 g

EASY LEMON CHICKEN PICCATA



Easy Lemon Chicken Piccata image

You won't believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you're set!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 13

1 pound spaghetti
1 pound boneless, skinless chicken breasts, cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
4 tablespoons unsalted butter, divided
2 cloves garlic, minced
1/4 cup diced shallots
3/4 cup chicken broth
1/4 cup dry white wine*
Juice of 1 lemon
1/2 cup heavy cream
1/4 cup capers, drained
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers. Serve immediately with pasta and chicken, garnished with parsley, if desired.

CHICKEN PICCATA WITH ANGEL HAIR PASTA



Chicken Piccata with Angel Hair Pasta image

This classic piccata sauce is also a traditional accompaniment to veal medallions.

Provided by Reeni

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 13

⅓ cup all-purpose flour
¼ teaspoon fresh ground black pepper
¼ teaspoon paprika
1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
2 tablespoons olive oil
1 clove garlic, minced
¼ cup butter, divided
1 cup dry white wine
⅓ cup chicken broth
¼ cup fresh lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 (8 ounce) package angel hair pasta, cooked and drained

Steps:

  • Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
  • Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
  • Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
  • Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Nutrition Facts : Calories 543.4 calories, Carbohydrate 42.7 g, Cholesterol 95.1 mg, Fat 22.7 g, Fiber 2.6 g, Protein 31.1 g, SaturatedFat 9 g, Sodium 385.4 mg, Sugar 2 g

EASY CHICKEN PICCATA



Easy Chicken Piccata image

Easy chicken recipes are my go-to dinner choice. My chicken piccata pasta dish is ready to serve in a half hour. It takes just a few minutes in the oven to bake to tender perfection. -Hannah Williams, Malibu, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 cup chicken stock
3 to 4 tablespoons capers, drained
2 to 3 tablespoons lemon juice
3 tablespoons butter

Steps:

  • Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

Nutrition Facts : Calories 382 calories, Fat 23g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 725mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

CHICKEN PICCATA FETTUCCINE



Chicken Piccata Fettuccine image

This recipe is a WINNER in my family! The sauce, light and tasty served over warm fettuccine will please everyone's palette. If you brine your chicken breast before, the meat will be even better and very very moist (BRINE: 8 cups water + 1/4 cup salt + chicken breasts. Let chicken marinate in water and salt for 4 hours or over night if you have the time, but 4 hours is fine for me)

Provided by Chouny

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

4 chicken breasts, cut into strips
1 tablespoon olive oil (to brown chicken)
2 cups mixed mushrooms, thinly sliced
4 garlic cloves, minced
2 tablespoons olive oil (to saute mushrooms)
1 tablespoon butter (to saute mushrooms)
2 cups chicken broth
1/3 cup white wine
1 lemon zest
1/2 lemon juice
2 tablespoons capers
1 tablespoon cornstarch
2 tablespoons water
salt & pepper
2 tablespoons fresh parsley
parmesan cheese, freshly grated
1 lb fettuccine, cooked 'al dente'

Steps:

  • Rince chicken, melt oil in large skillet and brown chicken strips until golden.
  • Finish cooking chicken in warm oven (300F) while preparing the sauce.
  • In same skillet, melt oil & butter and brown mushrooms until soft and golden. Add garlic, cook for 5 minutes.
  • Deglaze your skillet with chicken broth and wine. Add lemon zest, lemon juice and capers. Cook for approximately 5 minutes. Add salt & pepper to taste.
  • In small bowl, mix corn starch with cold water until disolved. Pour in skillet, bring to a good simmer and whisk frequently until sauce thickens. Add chicken and cook for 5 minutes.
  • Cook fettuccine in salted water.
  • Serve chicken and sauce over warm fettuccine, sprinkle with fresh parsley and freshly grated parmesan cheese.

Nutrition Facts : Calories 568.5, Fat 21.5, SaturatedFat 5.8, Cholesterol 130.8, Sodium 429.6, Carbohydrate 57.2, Fiber 2.7, Sugar 1.9, Protein 32.8

CHICKEN PICCATA PASTA TOSS



Chicken Piccata Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Steps:

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

More about "chicken piccata fettuccine recipes"

CHICKEN PICCATA PASTA RECIPE - THE SPRUCE EATS
chicken-piccata-pasta-recipe-the-spruce-eats image
Web 2021-02-11 Stir the flour, salt, and pepper together well on a deep plate. Dip each tender into the flour and make sure they are well coated. The Spruce / Elaine Lemm. Drop the fillets into the hot butter and oil, cook for …
From thespruceeats.com
See details


BEST CHICKEN PICCATA PASTA RECIPE - DELISH.COM
best-chicken-piccata-pasta-recipe-delishcom image
Web 2016-09-22 2 large boneless skinless chicken breasts, chopped into large 1" pieces; kosher salt; Freshly ground black pepper; 1/2 c. flour; tbsp. extra-virgin olive oil 2 tbsp. butter; 2 garlic cloves ...
From delish.com
See details


CREAMY LEMON CHICKEN PICCATA FETTUCCINE - JO COOKS
Web 2019-09-07 How To Make Lemon Chicken Piccata Fettuccine. Cook the pasta: Cook the fettuccine according to package instructions until it’s al dente. Preheat oven: To 350 F …
From jocooks.com
4.7/5 (40)
Calories 830 per serving
Category Dinner, Lunch, Main Course
See details


CHICKEN PICCATA PASTA CASSEROLE - PLAIN CHICKEN
Web 2022-09-29 Preheat oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray. Cook pasta according to package directions for al dente. Drain and set aside. In a large …
From plainchicken.com
See details


CHICKEN PICCATA PASTA - RECIPE RUNNER
Web Toss the cubed chicken in 1 tablespoon of flour until coated. Heat a deep nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom of the …
From reciperunner.com
See details


CHICKEN PICCATA - EASY RECIPES
Web 2022-10-19 Place two pieces of the chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes). Flip the chicken over then …
From easyrecipes.co.za
See details


SHOP 'N SAVE - RECIPE: CHICKEN PICCATA
Web Remove chicken from the pan and keep warm. In the same pan, melt butter and add remaining 1 Tbsp olive oil. Add shallots and saute for 2 minutes; add garlic and saute for …
From shopnsavefood.com
See details


MARRY ME CHICKEN RECIPE MAKES A GREAT DINNER IDEA - PARADE ...
Web 2022-11-02 Pat chicken dry and season well with salt and pepper. Heat oil in large skillet or Dutch oven over medium high heat. Brown chicken in oil on both sides, for 5 minutes …
From parade.com
See details


CHICKEN PICCATA PASTA RECIPE - A SPICY PERSPECTIVE
Web 2022-02-21 1. Place a large pot of salted water over high heat and bring to a boil. Meanwhile, chop the chicken, onion, and herbs. Place a large skillet over medium heat …
From aspicyperspective.com
See details


CHICKEN PICCATA WITH PASTA - SUEBEE HOMEMAKER
Web When butter is melted, add garlic and stir for about a minute. Then add the lemon juice, lemon zest, chicken broth, and capers. Add a lid to the pan, and simmer the sauce until …
From suebeehomemaker.com
See details


BEST PICCATA SAUCE RECIPE (PERFECT FOR CHICKEN OR PASTA!)
Web 2022-11-16 Simmer until liquid reduces by half. Add the broth to pan bringing back to a low simmer, allowing to reduce for another 3-5 minutes. Remove from the heat and …
From mysaucerecipes.com
See details


CHICKEN PICCATA - PINCH OF NOM
Web 265KCAL. Inspired by a classic Italian dish, this lemony chicken was an instant favourite in our house. The traditional recipe usually has a rich butter sauce, but we’ve pulled out a …
From pinchofnom.com
See details


CHICKEN PICCATA WITH FETTUCCINE RECIPE | ALLRECIPES
Web Chicken piccata served over fettuccine is a quick Italian-inspired meal to prepare for weeknight dinners or gourmet dinner parties.
From stage.element.allrecipes.com
See details


CHICKEN PICCATA PASTA RECIPE | CHEFDEHOME.COM
Web Cook Pasta: Bring a pot of water to boil. Season with salt. Add pasta and cook until al dente; according to pasta package's cooking directions. 3. Cook Chicken: Heat a wide …
From chefdehome.com
See details


CHICKEN PICCATA PASTA | RICARDO
Web In a large skillet, brown the chicken in the butter for about 2 minutes per side, depending on the thickness, or until cooked through. Season with salt and pepper. Add the garlic, 1 …
From ricardocuisine.com
See details


CHICKEN PICCATA - THE PIONEER WOMAN
Web 2010-03-08 Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's …
From thepioneerwoman.com
See details


CHICKEN PICCATA PASTA - RECIPES | PAMPERED CHEF US SITE
Web Remove the chicken from the pan and set aside. Meanwhile, pour the broth into a large microwave-safe bowl and microwave, covered, until it comes to a boil, 8–10 minutes. …
From pamperedchef.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #poultry     #chicken     #meat     #pasta-rice-and-grains

Related Search