Prep 15 mins
Cook 30 mins
Usually I make Chicken Piccata as whole chicken breast filets as a main dish and serve with sides and salad for a full meal. For this dish, I was looking for a single plate meal that was delicious and flavorful. So I mixed it up a little bit to create this dish. Use one pot to cook the pasta and a large sauté pan to cook the rest. Time is in the prep but I do it as I am cooking so start to finish is less than 30 minutes. Take the three minutes to gather ingredients before you start. I list the items below in their desired prep but I actually do the prep while cooking. Have a medium bowl sitting nearby to hold cooked food while working on others.
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1⁄2 red pepper, sliced
- 5 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 1 teaspoon olive oil
- 3 boneless skinless chicken breasts
- 2 tablespoons capers
- 2 lemons
- 2 cups reduced-sodium chicken broth
- 8 ounces thin whole wheat spaghetti (or pasta of choice)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons parsley
- 2 tablespoons parmesan cheese
- Fill a pasta pot with water and set on burner (don’t need to turn on yet).
- Turn a burner on medium high and place a large, non-stick sauté or skillet on to heat.
- Add olive oil and sauté onions until just tender, 3-5 minutes.
- Meanwhile slice the red pepper and mince the garlic.
- Pour onions into large bowl and now sauté pepper and garlic, 3 minutes.
- Slice mushrooms while this is going on.
- Pour pepper and garlic into bowl and sauté mushrooms. Note here: I do not add additional oil to sauté the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
- While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt –half teaspoon and set aside.
- Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Sauté until white and cooked through.
- Turn water on to boil for the pasta. Add pasta and cook per box instructions.
- Add capers, broth, salt, pepper and parsley to chicken pan.
- Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
- Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
- Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.
Very tasty! We are adding it to our meal rotation.
This is a very good recipe for Chicken Piccata. I did find however that it's much easier and more time-saving to use cuts of chicken called "chicken tenders" from the market. These are small cuts ready to go and shrink when they cook to "pretty" mini type chicken breasts. I also used an extra teaspoon of capers, NO additional salt, and I used freshly grated parmesan cheese.