Chicken Piccata
A blend of butter, lemons, white wine and capers, poured over pan-seared and roasted seasoned chicken breast, served with sheets of al dente lasagna noodles. Ready in just 30 minutes.
3
Servings
10 m
Preparation
20 m
Cooking
690
Calories
Ingredients
3 Fresh Boneless Skinless Chicken Breasts
1 tablespoon vegetable oil
1-1/2 tablespoons kosher salt
1/2 tablespoon ground black pepper
1/2 cup white wine
1 tablespoon lemon juice, fresh
1/4 cup butter, unsalted, cubed
3 tablespoons capers
3 sheets lasagna noodles
1 Parmesan cheese, shredded, to taste
| Calories | 690 |
| Protein | 63 g |
| Total Fat | 36 g |
| Cholesterol | 210 mg |
| Sodium | 3290 mg |
| Total Carbohydrate | 17 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat oven at 425⁰F.
2. Salt and pepper chicken breasts. In a large skillet, heat oil over high heat and sear the chicken on both sides. Place chicken on a sheet pan and finish cooking in the oven for 15-18 minutes or until internal temperature reaches 170⁰F.
3. Cook the pasta according to package directions.
4. While chicken and pasta are cooking, pour the wine into the skillet over medium-high heat. Scraping sides of pan with a spoon, stir in lemon juice and slowly whisk in butter until all has been used. Gently stir in capers and pour over the chicken. To finish lay the sheets of pasta over the chicken and sprinkle with cheese.
| Calories | 690 |
| Protein | 63 g |
| Total Fat | 36 g |
| Cholesterol | 210 mg |
| Sodium | 3290 mg |
| Total Carbohydrate | 17 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique