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

Reeni
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

543 calories; 22.7 g total fat; 95 mg cholesterol; 385 mg sodium. 42.7 g carbohydrates; 31.1 g protein; Full Nutrition

Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/18/2009
I thought this dish was just perfect in every way and was loved by my family. We're garlic lovers so I did add more than suggested otherwise didn't change a thing. Thank you so much Reeni! Read More
(63)

Most helpful critical review

Rating: 1 stars
03/06/2009
Nobody liked this dish in my family. I followed the recipe exact except for adding some Tony's seasoning to the flour. To my surprise the noodles had little to no flavor and the chicken had an overpowering flavor of lemon. This recipe isn't even worth doctoring. Read More
(12)
160 Ratings
  • 5 star values: 99
  • 4 star values: 41
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 4
Rating: 4 stars
02/18/2009
I thought this dish was just perfect in every way and was loved by my family. We're garlic lovers so I did add more than suggested otherwise didn't change a thing. Thank you so much Reeni! Read More
(63)
Rating: 4 stars
02/18/2009
I thought this dish was just perfect in every way and was loved by my family. We're garlic lovers so I did add more than suggested otherwise didn't change a thing. Thank you so much Reeni! Read More
(63)
Rating: 4 stars
02/26/2009
Recipe is delicious however it is greatly improved by a fairly generous dose of fresh minced garlic and onion. Read More
(50)
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Rating: 4 stars
01/22/2010
Really loved this recipe. We doubled everything for the sauce except the lemon and it was enough for the pasta but the lemon wasn't too overpowering. Would definately make this again. It was as east meal! Read More
(40)
Rating: 5 stars
10/27/2011
I made this for dinner today and it was fantastic! I love TGI Friday's Chicken Piccata so I was looking for a similar recipe and came across this one and I'm so glad I did! I made a few changes and it was perfect. I read some of the complaints about not enough sauce and the sauce being too lemony so I didn't reduce my wine to half and I didn't quite use 1/4 cup of lemon juice. I also added marinated artichoke hearts and roasted red peppers. I also increased my capers by about a Tbs. (We love capers) and I used dried basil instead of fresh parsley. I also try to make lighter versions of my meals so I omitted the butter used lite chicken broth and I used whole wheat angel hair pasta instead and even with the modifications this recipe did not suffer one bit--as a matter of fact it tasted exactly like TGI Friday's version and my family LOVED it. I definitely will be making this again. Read More
(22)
Rating: 4 stars
02/23/2009
So tasty! The garlic really did it for me but be careful with the lemon it can overpower the parsley. Read More
(14)
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Rating: 1 stars
03/05/2009
Nobody liked this dish in my family. I followed the recipe exact except for adding some Tony's seasoning to the flour. To my surprise the noodles had little to no flavor and the chicken had an overpowering flavor of lemon. This recipe isn't even worth doctoring. Read More
(12)
Rating: 5 stars
12/03/2010
This was such a hit in my house that my husband asked me to add it to our "Go-To" recipes list whenever we have company. I didn't change a thing and it was wonderful! Read More
(12)
Rating: 4 stars
06/22/2009
This was awesome! My toddler didn't like it but hubby and I loved it. It was a bit on the "tangy" side...which is why my toddler didn't like it. Hubby would have preferred it less tangy also but I liked it that way. Next time I will use a little less lemon I think. Like a lot of the recommendations I doubled the sauce recipe for the noodles and it worked out perfect. Read More
(12)
Rating: 5 stars
01/13/2011
Was a great starting point for me as I've never made Chicken Piccata before. I added a little more chicken broth and wine to make a larger amount of sauce. Overall it was a great first attempt I'm excited to try and again and refine it further! Read More
(8)