Although the origins of the dish are unclear, chicken piccata is a simple dish that goes from stove to table in 20 minutes or less. Pounding meat or poultry thin, breading and sauteing it is a Milanese tradition, while cooking with lemon and capers is distinctly Sicilian. This modern version of an Italian-inspired classic uses whole wheat pasta to keep the dish healthy, netting out at roughly 400 calories per serving.
Step 1
Fill a stockpot with cold water and add a small handful of sea salt or kosher salt. Cover, turn the heat to high and bring the water to a boil. Add the pasta to the pot and return it to a boil. Cook, uncovered, stirring occasionally until the pasta is al dente, roughly 10 minutes. Drain.
Step 2
Season the flour with salt and pepper in a small bowl. Place the chicken breasts between two sheets of waxed paper, parchment paper or in a plastic bag. Use a meat mallet or heavy skillet to pound the chicken to 1/4- to 1/2-inch thick. Set aside.
Step 3
Put the olive oil in a large skillet and set to medium to medium-high heat. Dredge the chicken breasts in the seasoned flour to coat. Set the coated chicken in the skillet when the oil begins to shimmer. Cook until the chicken is golden brown, turning at least once, roughly three to four minutes per side. Remove the chicken from the pan.
Step 4
Turn the heat under the skillet to high and add the wine, lemon juice and capers to the pan. Use a spoon to scrape up any brown bits stuck to the bottom of the pan. Cook over high heat, stirring constantly, until the sauce begins to thicken.
Step 5
Add the broccoli florets, butter and mushrooms to the pan, as well as the chicken, and cook for an additional two minutes. Turn the chicken at least once to ensure an even coating of the sauce.
Step 6
Remove the chicken from the pan and add the pasta. Toss well to combine. Place the pasta on a serving platter and top with the chicken.
Tips and Warnings
- Create a new dish by substituting marsala wine for the white wine and omitting the lemon juice and capers, using a few tablespoons of heavy cream instead of the butter or serving over risotto instead of pasta. Seafood lovers can use shrimp, lobster or a light fish like tilapia instead of the chicken.
- Do not undercook the chicken, as it may contain bacteria like salmonella and campylobactor. Make sure the internal temperature reaches 175 F before serving.
Things You'll Need
- Sea salt or kosher salt
- 8 oz. whole wheat linguine or spaghetti
- 1/2 cup flour
- Coarsely ground black pepper
- 1 lb. boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 1.5 cups white wine
- Freshly squeezed lemon juice, to taste
- 1 tbsp. capers
- 2 tbsp. butter
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
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