VIDEO RECIPE > Lemon Chicken Piccata over Angel Hair Pasta

This is SUPER DELICIOUS Lemon Chicken Piccata over Angel Hair Pasta! One of our favorite meals. The sauce is simply DIVINE! No need to go out when you can eat like this at home, right?

This is something you will order out at the places like Cheesecake Factory or Olive Garden, but it will come loaded with calories and salt. Number one “secret” ingredient that restaurants use to make their food taste better is -BUTTER, right? Butter makes everything taste Better, after all. It’s seamlessly dissolved on your plate and them “seamlessly” appears on your thighs, your stomach and everywhere else. Right? You know it, Ladies! Second ingredient is the SALT for savory and SUGAR for the sweets.

When you cook at home you are in CONTROL of what goes into your food and then will appear on your body. That’s why I always encourage people to COOK AT HOME! So much Healthier than going out and remember how much money you are saving as well. Yes, there is work involved in cooking, but look at the Benefits!

Lemon Chicken Piccata


 

leafs

Lemon Chicken Piccata over Angel Hair Pasta!
 
Author:
Cuisine: Italian
Ingredients
  • 4 large skinless, boneless chicken breast halves or boneless chicken thighs
  • 1 Cup Flour
  • 1 Tbs. Garlic Powder
  • 1 Tbs. Paprika
  • 1 tsp. salt and pepper
  • 1 Large onion, sliced
  • ½ to 1 pound mushrooms, sliced
  • 1 large bell pepper
  • 1 Medium tomato sliced (or several small tomatoes)
  • ½ Medium Lemon, sliced
  • For the sauce:
  • 3 Tbs. reserved Flour mix from chicken
  • 1 Tbsp. Butter
  • 1 Cup Low-Sodium Chicken Broth
  • ½ Cup Wine (any will work, use your favorite)
  • 1 Cup Shredded cheese
  • parsley
Instructions
  1. Slice chicken breasts into medallions, about ½-inch thick and dredge them into a flour mix.
  2. In a large skillet, add the vegetable oil and heat to Med-Hi. Shake off excess flour from the chicken pieces and pan-fry until golden brown, 3 to 5 minutes per each side. If you use non-stick skillet you will need less oil, stainless skillet requires more oil, add as needed. Transfer to a plate and keep warm. Continue with the next batch.
  3. Add more oil to a pan and then sliced onion, mushrooms and bell pepper. Saute until browned. Mix in reserved flour until dissolved. Pour the chicken broth, wine and butter, scraping all the brown bits from the chicken. Add lemon slices and tomatoes. Let it cook for a 2 -3 minutes and add shredded cheese. Simmer on low until the mixture thickens.
  4. Return the chicken back to the skillet and cook for a minute or so. Add parsley.
  5. Serve over pasta. You can add more shredded cheese or grated Parmesan cheese on top.
  6. Enjoy!

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: