Light Chicken Piccata With Linguine Recipes

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LIGHT CHICKEN PICCATA WITH LINGUINE



Light Chicken Piccata With Linguine image

This is modified from an old magazine recipe. We've been making this version for years. We prefer the lighter sauce now and often I double the sauce ingredients to make more.

Provided by PanNan

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 (4 ounce) boneless skinless chicken breast halves
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter, divided
1 teaspoon olive oil
1 1/2 cups white wine, divided
4 tablespoons fresh lemon juice, divided
2 tablespoons capers
1/2 cup chopped fresh parsley
8 ounces linguine, cooked (4 cups cooked)

Steps:

  • Place each chicken breast half in a large zip bag, one at a time.
  • Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
  • Remove from the bag, set aside and repeat with the remaining chicken breast halves.
  • Combine flour, salt and pepper; dredge chicken in flour mixture.
  • Heat 1 tsp butter and oil in a large skillet over medium-high heat.
  • Add chicken; cook 3 minutes on each side or until golden brown.
  • Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
  • Remove chicken from pan and keep warm.
  • Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
  • Stir in 1 tsp butter.
  • Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
  • Divide the pasta into 4 pasta bowls.
  • Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.

Nutrition Facts : Calories 475.5, Fat 7, SaturatedFat 2.2, Cholesterol 77.6, Sodium 433.4, Carbohydrate 52.6, Fiber 2.5, Sugar 2.9, Protein 32.8

LIGHT CHICKEN PICCATA



Light Chicken Piccata image

A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!

Provided by KBJORNSTAD

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 4

Number Of Ingredients 13

8 ounces lowfat plain yogurt
4 boned and skinned chicken breast halves
½ cup all-purpose flour
1 teaspoon paprika
salt and pepper to taste
1 tablespoon olive oil
1 teaspoon margarine
1 ½ tablespoons lemon juice
1 cup white vermouth
2 cloves garlic, minced
½ cup lemon juice
½ cup water
2 tablespoons capers

Steps:

  • Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
  • Rinse chicken, and pat dry with paper towels.
  • In a bowl, stir together flour, paprika, salt, and pepper.
  • Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
  • Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
  • Return chicken to the pan, and simmer 3 minutes.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 28.2 g, Cholesterol 71.8 mg, Fat 6.9 g, Fiber 0.9 g, Protein 32.3 g, SaturatedFat 1.6 g, Sodium 261 mg, Sugar 9.6 g

CHICKEN PICCATA WITH ANGEL HAIR PASTA



Chicken Piccata with Angel Hair Pasta image

This classic piccata sauce is also a traditional accompaniment to veal medallions.

Provided by Reeni

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 13

⅓ cup all-purpose flour
¼ teaspoon fresh ground black pepper
¼ teaspoon paprika
1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
2 tablespoons olive oil
1 clove garlic, minced
¼ cup butter, divided
1 cup dry white wine
⅓ cup chicken broth
¼ cup fresh lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 (8 ounce) package angel hair pasta, cooked and drained

Steps:

  • Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
  • Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
  • Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
  • Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Nutrition Facts : Calories 543.4 calories, Carbohydrate 42.7 g, Cholesterol 95.1 mg, Fat 22.7 g, Fiber 2.6 g, Protein 31.1 g, SaturatedFat 9 g, Sodium 385.4 mg, Sugar 2 g

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