9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Wonderful flavor and even better the next day! Great with Brussels sprouts or asparagus.

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Ingredients

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

Directions

  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.

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  • Heat oil in a skillet over medium heat. Stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. Put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.

  • Remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. Add chicken broth and white wine to the skillet; bring to a simmer and cook 5 minutes. Stir Parmesan cheese and capers into the liquid mixture; cook and stir until thickened, about 5 minutes. Mix bow-tie pasta into sauce; toss to coat. Transfer pasta to a serving bowl.

  • Return chicken to the skillet. Place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Transfer chicken to a serving platter; serve alongside bow-tie pasta.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

555 calories; 10.8 g total fat; 70 mg cholesterol; 899 mg sodium. 65.9 g carbohydrates; 37.9 g protein; Full Nutrition


Reviews (9)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/11/2013
We thought this was a very good meal. The one and only change I made was to use a different pasta. I've maybe had a more traditional piccata before but this was a great meal for us tonight. My hubby is very grateful tonight Arica! Thanks! Read More
(4)

Most helpful critical review

Rating: 2 stars
03/13/2014
Well I am a little mad at this recipe. I did exactly what it said to do and it is not thickening at all. I had to add almost the whole container of cheese. I hate when the pictures are nowhere near the real thing. Read More
(2)
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/11/2013
We thought this was a very good meal. The one and only change I made was to use a different pasta. I've maybe had a more traditional piccata before but this was a great meal for us tonight. My hubby is very grateful tonight Arica! Thanks! Read More
(4)
Rating: 2 stars
03/13/2014
Well I am a little mad at this recipe. I did exactly what it said to do and it is not thickening at all. I had to add almost the whole container of cheese. I hate when the pictures are nowhere near the real thing. Read More
(2)
Rating: 5 stars
01/17/2016
Very easy and tasty recipe. It went very well with fresh collard greens and baked macaroni and cheese. Read More
(1)
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Rating: 2 stars
10/07/2015
While the flavor was good the texture of the sauce was terrible. I wondered about putting parmesean cheese in a sauce while it was heating but I followed directions and I was right it clumped up really bad. So the cheese and capers were all lumped together instead of uniform throughout the sauce. Clean up was a mess because everything the cheese touched had to be scrubbed to get it off. Thats why I gave it only 2 stars. Read More
(1)
Rating: 4 stars
11/18/2013
We really liked this recipe. The sauce is so good. I think the parm cheese was not needed because it just made the capers clump. I added a little more lemon and a few pats of butter at the very end to finish it off. Read More
(1)
Rating: 5 stars
07/21/2015
have tried several other picatta recipes while looking for a taste comparable to my favorite dish from a local restaurant and they were either too dry or too thin and something lacked in the flavor. The addition to of parmesan to this recipe got my tastebuds singing. it came out amazing. it did seem like much of the lemon had evaporated so I did add an extra squirt or two when I removed the chicken. the lemon didn't overpower the recipe at all! after trying several recipes this one is definitely the keeper! Read More
(1)
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Rating: 5 stars
02/14/2018
Easy and delicious! Enjoyed have the extra sauce available. Yum! Read More
Rating: 4 stars
09/18/2014
This was really good. I read the review about the parm added a little yup it clumped. I added mushrooms and a little more lemon. It turned out fabulous. Thanks Arica I'll make this one again. Read More
Rating: 4 stars
08/09/2015
Very good sauce! I found that it wasn't thickening either so rather than add more parmesan cheese I used baking powder to thicken. I actually used the sauce to fix the leftovers from a similar crockpot recipe. Don't know what I do wrong but my chicken breasts always get too dry in the crockpot. Next time and there will be a next time I will use a skillet as this recipe does. This makes a lot more sauce and it is much tastier than te crockpot recipe. Both my husband and I liked this one. Read More