Total Time
Prep 10 mins
Cook 25 mins

Yum. The two best things for dinner chicken and pasta! This dish is lovely enough to serve company

Ingredients Nutrition


  1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
  2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.
  3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
  4. Stir in parsley, and butter. Measure out 1/2 cup of the sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
Most Helpful

3 5

This was good, but not great. I have never had chicken piccata before, but we both agreed this was a little too lemony for our taste. Maybe the wine I chose too low of quality of wine. Either way, I don't think I will experiment with then again. Reviewed for PAC 2009.