Chicken Piccata with Fresh Pasta

A new family favourite!
Chicken Piccata with fresh fettuccine
  • 2 skinless boneless chicken breasts, cut in half, then butterflied
  • sea salt and fresh ground pepper
  • all-purpose flour, about 1/2 cup for dredging the breasts
  • 6 tbsp. butter
  • 4 tbsp. EVOlive oil
  • 1/3 cup fresh squeezed lemon juice
  • 1/2 cup organic chicken stock
  • 1/4 cup capers, drained and rinsed
  • 1/3 cup chopped fresh parsley


  • Sprinkle chicken with salt and pepper and dredge in flour.
  • Add 4 tbsp. butter and olive oil to heavy bottomed skillet. When butter starts to sizzle, add chicken and cook for about 3 minutes on each side.
  • Remove from pan to platter and keep warm.
  • Add lemon juice, broth and capers and bring to a boil, scraping up the brown bits from the pan.
  • Return the chicken to the pan and simmer for about 5-7 minutes.
  • Remove chicken to serving plates. Whisk in 2 tbsp butter, then pour sauce over chicken, sprinkle with fresh parsley and serve.

This recipe also works very well with halibut. Serve over wild rice.

About Flavour and Savour

clean-eating recipes from my island home
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