Chicken Piccata

Name: Chicken Piccata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tsp Salt; 10½ oz Spaghetti; 14 oz Broccoli; 1¼ lb Chicken Breast; ½ tsp Black Pepper; ¼ cup All-Purpose Flour; 2 tbsp Olive Oil; 1 cup Chicken Broth; 1 Lemon; 2 tbsp Capers; 1¾ tbsp Butter; ½ oz Fresh Parsley

By Eatpace

Thin chicken cutlets simmer in a lemon, butter and caper sauce, served with spaghetti and broccoli. The pasta and broccoli cook together while you make the chicken.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 633; kcal per serving
Protein: 48g; per serving

Plan this dinner Jump to recipe

Chicken cutlets with lemon caper sauce, spaghetti, broccoli and parsley.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Bring a large pot of water to a boil. Add most of the Salt and the Spaghetti; cook according to the package until just tender, adding the Broccoli for the final 3 minutes. Drain.
Step 2. Meanwhile, season the Chicken Breast with the rest of the Salt and the Black Pepper. Dredge lightly in All-Purpose Flour, shaking off the excess.

Cook

Step 3. Heat half the Olive Oil in a large skillet over medium-high heat. Cook half the cutlets until golden, about 2 minutes per side; transfer to a plate. Repeat with the rest of the Olive Oil and cutlets.
Step 4. Reduce the heat to medium. Add the Chicken Broth, juice from the Lemon and Capers, scraping up the browned bits. Simmer until slightly reduced, about 3 minutes.
Step 5. Return the cutlets and any juices to the skillet. Simmer until the chicken is cooked through with no pink inside, about 2 minutes. Turn off the heat and swirl in the Butter.

Finish & serve

Step 6. Serve the chicken and sauce over the spaghetti with the broccoli alongside. Sprinkle with Fresh Parsley.

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Tips

Good to know

Check the thickest cutlet with an instant-read thermometer; chicken is safe at 165°F.

Swap it

Use gluten-free spaghetti and a gluten-free all-purpose flour blend if needed.

Leftovers

Refrigerate leftovers within two hours and reheat gently within three to four days.

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