Chicken Piccata with Angel Hair Pasta


Chicken Piccata with Angel Hair Pasta

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    Servings and Ingredients

    Serves 4
    2 skinless, boneless chicken breasts, butterflied and cut in half to yield 4 pieces
    Salt and black pepper, to taste
    ½ c. flour, for dredging
    3 tbsp. extra-virgin olive oil
    1 shallot, minced
    1 clove(s) garlic, minced
    1 tsp. lemon zest
    ⅓ c. fresh lemon juice
    ½ c. chicken broth
    ¼ c. brined capers, rinsed
    4 tbsp. butter, softened
    1 c. cherry tomatoes, sliced in half
    1 lbs. angel hair pasta, prepared according to package directions
    2 tbsp. chopped fresh parsley
    ½ c. freshly grated Parmesan cheese


    1. Season chicken with salt and pepper. Dredge in flour and shake off excess. Discard flour.
    2. Heat olive oil in a large skillet over medium-high heat. 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. Repeat with remaining 2 pieces of chicken.
    3. In the same pan, add shallot and garlic and sauté until fragrant, 1 to 2 minutes. Add lemon zest and juice, broth and capers. Bring to a boil, scraping up brown bits from the pan for extra flavor.
    4. Return the chicken to the pan and simmer for 5 minutes. Remove chicken to a plate.
    5. For the sauce, add butter to the pan and whisk vigorously. Add cherry tomatoes just to heat through. Season with salt and pepper.
    6. Place pasta on a large platter, top with the chicken and pour the sauce over the top; garnish with parsley and Parmesan cheese.

    Nutrition facts


    820 Calories per serving

    Amounts Per Serving

    • Total Fat: 29g
    • Cholesterol: 85mg
    • Sodium: 540mg
    • Total Carbohydrates: 103g
    • Protein: 35g

    Daily Values

    Vitamin A 20%
    Vitamin C 30%
    Iron 30%
    Calcium 15%

    Recipe Source:

    Chef Andrew from Ankeny #1.