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My review
Arica's Chicken Piccata
Arica Ramin
"Wonderful flavor and even better the next day! Great with Brussels sprouts or asparagus."
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Ingredients
45 m servings 555 calsOriginal recipe yields 4 servings (4 chicken breast halves)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 555 calories; 10.8 g fat; 65.9 g carbohydrates; 37.9 g protein; 70 mg cholesterol; 899 mg sodium. Full nutrition
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
9/11/2013
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. ...
Most helpful critical review
3/13/2014
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...
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9/11/2013
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. ...
3/13/2014
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...
1/17/2016
Very easy and tasty recipe. It went very well with fresh collard greens and baked macaroni and cheese.
10/7/2015
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...
7/21/2015
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 ...
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 ve...
8/9/2015
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 simil...