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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
gluten-free
(?)
Has gluten from:
all-purpose flour
chicken broth
fettuccine (dry)
kid friendly
has meat
(?)
Has meat from:
chicken breast
chicken broth
has pasta
(?)
Has pasta from:
fettuccine (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
butter
chicken broth
fettuccine (dry)
vegetarian
(?)
Not vegetarian due to:
chicken breast
chicken broth
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
(?)
Not paleo due to:
all-purpose flour
fettuccine (dry)
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
1
lb
boneless, skinless, cut lengthwise to make thinner.
 
1/2
cups
 
4
tbsp
 
2
tbsp
 
1/2
cups
 
1 1/2
cups
1
whole
sliced thinly (leave about ¼ of the lemon intact for the juice).
 
1/4
cups
 
1/4
cups
chopped.
 
1
can
14oz can, optional.
 
1
box
 
 
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PREPARATION
1.
Cut the chicken breasts in half so that you have a total of four pieces.
2.
Cover with plastic wrap and pound them to an even thickness of about ½ inch or less.
3.
Place the flour in a bowl with some salt and pepper. Dredge the chicken in the flour mixture and set aside.
4.
Cook the pasta according to the directions on the box. Drain and set aside.
5.
While pasta is cooking, heat 2 tablespoons of butter and the olive oil in a heavy skillet.
6.
Add the chicken and fry for a few minutes, flipping once.
7.
Both sides should be golden brown. Remove chicken and set aside.
8.
Add the wine to the skillet and let it bubble so you can scrape browned bits off the bottom.
9.
Add the broth and lemon slices. Let the mixture reduce to half or less.
10.
Add the capers, butter, and any remaining juice you can get out of the lemon nubs.
11.
Arrange the chicken pieces back in the pan and sprinkle with fresh parsley.
12.
Leave for a few minutes while plating the pasta noodles.
13.
Top each serving of pasta with chicken and drizzle some of the sauce over dish.
14.
Top with artichoke hearts (if using) and a lomon slice from the pan.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 48% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free all-purpose flour for all-purpose flour.
3.
Make it Dairy Free!
 
A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.
4.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1134
Protein 53.4 g
Carbohydrates 186 g
Iron 0.21 mg
Fiber 28.1 g
Calcium 19.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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