Tender chicken piccata served over a bed of zesty lemon pepper pasta, creating a delightful balance of flavors.

Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.

Prepare the Pasta

Pound the chicken breasts to an even thickness. Season with salt and black pepper, then dredge in flour, shaking off excess.

Prepare the Chicken

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and cook for about 5-6 minutes per side, until golden brown. Remove and set aside.

Cook the Chicken

In the same skillet, add the remaining olive oil and butter. Sauté the minced garlic until fragrant, about 30 seconds. Pour in the chicken broth, lemon juice, and capers. Bring to a simmer and let it reduce for about 5 minutes.

Make the Sauce

Return the chicken to the skillet, coating it with the sauce. Serve the chicken piccata over the cooked pasta, garnished with lemon pepper seasoning and chopped parsley.

Combine and Serve

Boneless, skinless chicken breasts

All-purpose flour

chicken piccata over lemon pepper pasta

Recipe information

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