How to Make Chicken Piccata with Fettuccine - A Step-by-Step Guide

Chicken Piccata with Fettuccine is a classic Italian dish that combines tender chicken breast with a tangy and flavorful lemon butter sauce. This dish is light, refreshing, and perfect for a weeknight meal or a special weekend dinner. The addition of fettuccine noodles makes it a complete and satisfying meal that will please the whole family.

The key to this recipe is the perfect balance of flavors – the savory chicken, the tartness of the lemon, and the richness of the butter all com...

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Ingredients

  • 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 (Optional)
  • ½ lemon, cut into wedges, or as desired (Optional)
  • 4 sprigs fresh parsley, or as desired (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    397 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 66mg
    • Sodium: 262mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 34g
    • Vitamin C: 53mg
    • Calcium: 74mg
    • Iron: 4mg
    • Potassium: 579mg