Creamy Lemon Chicken Piccata Fettuccine
Fettuccine tossed in a creamy lemon-piccata sauce topped with pan-browned chicken breasts, capers, fresh thyme and parsley.
Servings: 4 servings
Ingredients
Ingredients
- 8 ouncefettuccine uncooked
- 1/2 cupall-purpose flour
- 1 1/2 poundchicken breasts skinless and boneless (about 3 or 4)
- 1/2 teaspoonsalt or to taste
- 1/4 teaspoonpepper or to taste
- 4 tablespoonbutter unsalted
- 1 tablespoonolive oil
- 1 tablespoonall-purpose flour
- 2 clovesgarlic minced
- 1 cupchicken broth low sodium
- 1 tablespoonfresh thyme chopped
- 1 tablespooncapers
- 3 tablespoonlemon juice freshly squeezed
- 1 cupheavy cream
- 1 tablespoonfresh parsley chopped
- Parmesan cheese
Instructions
Instructions
- Cook the fettuccine according to package instructions until al dente; drain and set aside.
- Preheat the oven to 350°F.
- Place ½ cup all-purpose flour on a shallow plate. Season the chicken breasts with ½ teaspoon salt and ¼ teaspoon pepper, then dredge each breast in the flour, shaking off any excess.
- In an oven-safe skillet, melt 4 tablespoons butter over medium heat. Add the floured chicken and cook until golden brown, about 3–4 minutes per side. The chicken may not be cooked through at this point. Remove the chicken from the skillet and set aside.
- Carefully pour off and discard any excess butter from the skillet, leaving the browned bits. Add 1 tablespoon olive oil to the skillet and whisk in 1 tablespoon all-purpose flour until a smooth paste forms.
- Stir in the 2 cloves minced garlic and cook, stirring, for about 30 seconds until fragrant.
- Whisk in 1 cup low-sodium chicken broth, scraping up browned bits from the skillet; the sauce will begin to thicken.
- Stir in 1 tablespoon chopped fresh thyme, 1 tablespoon capers, and 3 tablespoons freshly squeezed lemon juice.
- Stir in 1 cup heavy cream. Taste the sauce and add additional salt and pepper if desired.
- Return the chicken to the skillet, spooning sauce over the pieces. Transfer the skillet to the preheated oven and bake about 30 minutes, until the chicken is cooked through (no longer pink inside or registers 165°F).
- Remove the skillet from the oven. If desired, remove the chicken to a plate to make tossing easier. Add the cooked fettuccine to the skillet and toss to coat with the sauce.
- Serve the pasta topped with the chicken. Garnish with 1 tablespoon chopped fresh parsley and Parmesan cheese as preferred.
Equipment
- Large Pot
- Colander
- Oven-safe Skillet
- shallow plate
- Whisk
- Oven
Notes
You can use a lighter cream for this recipe to cut down on calories, but it may curdle and break in the sauce. To avoid this, allow the cream to come to room temperature and mix 1/4 tsp of corn starch into it before slowly adding it to the sauce. Make sure the sauce is not boiling.
Capers can be found in small jars in the same aisle as pickles.
You can store this recipe easily in the fridge. In an airtight container it’ll keep for3 – 5 daysjust be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.
Capers can be found in small jars in the same aisle as pickles.
You can store this recipe easily in the fridge. In an airtight container it’ll keep for3 – 5 daysjust be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.