Chicken Piccata with Angel Hair Pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 474.8
  • Total Fat: 17.6 g
  • Cholesterol: 72.5 mg
  • Sodium: 307.2 mg
  • Total Carbs: 49.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 27.9 g

View full nutritional breakdown of Chicken Piccata with Angel Hair Pasta calories by ingredient
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Recipe modified from one found on Recipe modified from one found on
Number of Servings: 4


    * 4 skinless boneless chicken breast halves
    * 3 tablespoons butter, room temperature
    * 1 1/2 tablespoons all purpose flour
    * Additional all purpose flour

    * 2 tablespoons olive oil

    * 1/3 cup dry white wine
    * 1/4 cup fresh lemon juice
    * 1/4 cup canned low-salt chicken broth
    * 2 tbsp drained capers
    * 1/4 cup chopped fresh parsley

    8 ounces angel hair pasta, uncooked


Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Cook and drain 8 ounces of angel hair pasta while preparing the sauce:

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve with angel hair pasta.

Number of Servings: 4

Recipe submitted by SparkPeople user PGUZIKOWSKI.

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Member Ratings For This Recipe

  • This was delicious, added pimentos for color and artichoke hearts for flavor. Used wheat flour which probably changed taste a little but husband enjoyed it. - 2/12/11

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