Creamy Lemon Chicken Piccata Fettuccine
User Reviews
4.7
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
830 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Italian
Creamy Lemon Chicken Piccata Fettuccine
Description
This recipe begins with coating chicken breasts in seasoned flour and searing them until golden brown, locking in juices. The pan sauce is then built by whisking flour into olive oil to form a roux, followed by garlic, chicken broth, fresh thyme, capers, and freshly squeezed lemon juice for zest and brightness. Heavy cream enriches the sauce, bringing smoothness and subtle tang that contrasts with the savory elements.
The chicken finishes cooking in the sauce under moderate oven heat, ensuring tenderness and flavor integration. The pasta is cooked separately to al dente doneness and then combined with the luscious sauce for a cohesive plate.
For best results, this dish is served immediately to maintain sauce consistency and tender chicken. It also keeps well refrigerated for several days but does not freeze effectively. Adjustments like using lighter cream require care to prevent curdling, which can be mitigated by allowing cream to reach room temperature and adding cornstarch before introduction to the sauce.
Ingredients
- 8 ounce Fettuccine pasta uncooked
- ½ cup all-purpose flour
- 1½ pound chicken breast skinless and boneless (about 3 or 4
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 4 tablespoon butter unsalted
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 2 cloves garlic minced
- 1 cup chicken broth low sodium
- 1 tablespoon thyme chopped, fresh
- 1 tablespoon capers
- 3 tablespoon lemon juice freshly squeezed
- 1 cup heavy cream
- 1 tablespoon parsley chopped, fresh
- Parmesan Cheese
Instructions
- Cook the fettuccine according to package instructions until it's al dente.
- Preheat oven to 350℉.
- Add the ½ cup of flour to a shallow plate. Season chicken with salt and pepper, then dredge through the flour.
- In an oven safe skillet melt the butter over medium heat. add the chicken and cook on both sides until golden brown, about 3 or 4 minutes per side. Do not worry if the chicken is not cooked through. Remove the chicken from the skillet and set aside.
- Discard the leftover butter in the skillet and add the olive oil. Whisk in the flour until a paste forms. Stir in the garlic and cook for 30 seconds. Whisk in the chicken broth, you will notice it start to thicken immediately.
- Add the thyme, capers, lemon juice and stir. Stir in the heavy cream and season with salt and pepper if needed. Add the chicken back to the skillet and place in the oven and cook for about 30 minutes until chicken is cooked through.
- Toss the pasta together with sauce, you can remove the chicken to make it easier to toss the pasta with the sauce, then garnish with parsley and if preferred some Parmesan cheese.
Notes
- Use lighter cream cautiously as it may curdle; temper with cornstarch and avoid boiling the sauce.
- Capers can be found near pickles in small jars.
- Store cooked leftovers in airtight containers in the fridge for 3 to 5 days once cooled.
- This dish freezes poorly; prepare fresh or store refrigerated for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 830 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 830kcal | 42% |
| Carbohydrates | 58g | 19% |
| Protein | 48g | 96% |
| Fat | 44g | 68% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 268mg | 89% |
| Sodium | 602mg | 25% |
| Potassium | 902mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1480IU | 30% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
