We reinvented Chicken Piccata with a modern twist. Panko-breaded chicken, lemon zest, parsley, extra-virgin olive oil, roasted garlic and capers on a bed of hand-cut fettuccine mixed with fresh spinach.
Lighter Take Chicken Piccata Recipe
1 Tbsp Minced Garlic
20 oz Chicken Broth, low sodium
4 oz White Wine
1 ½ Tbsp Corn Starch mixed with 1 ½ Tbsp of Water
2 Cups Panko Breadcrumbs
1 Cup Grated Parmesan Cheese
1 oz Lemon Zest
½ oz Italian Parsley Leaves
1 Tsp Fresh Ground Black Pepper
9 oz Rolled Flat Pasta Sheets
2 Tbsp Olive Oil
1 Lemon cut into 1/8” slices
1 Lemon to squeeze
4 oz Whole Butter
4 Tbsp Capers
10 oz Fresh Spinach
8 Chicken Breasts (boneless, skinless, roughly 4oz per piece)
Salt & Pepper to taste
Place the minced garlic, chicken broth and white wine into a sauce pan and bring to a simmer. Combine the corn starch with cold water using a whisk. Add to sauce pan and continue to simmer. Then, hold until ready to serve.
Prepare pasta as directed on the box to the al dente stage about 10 minutes before you plan to cook the entire pasta dish. Drain pasta in colander, getting rid of excess water. Then, toss in an 8-quart bowl with two tablespoons of olive oil. Allow to cool to room temperature. Place sheets on a cutting board and cut into ½ inch strips, creating your fettuccine.
Place all of the ingredients for the breading into a food processor and blend until you have a fine consistency. Reserve for use (you may need to do in two small batches).
Heat a sauce pan and add olive oil. Toss the chicken in the breadcrumbs. Make sure to completely cover both sides. We are not using an egg wash, so allow breading to adhere to the chicken by gently pressing down. When oil is hot, add the chicken and sauté for two minutes on one side. Then flip and repeat for 2 minutes on the other side.
While chicken is cooking, reheat pasta along with the spinach and allow to heat for 30 seconds. Strain pasta and spinach. This will be your landing for the chicken.
Place the chicken sauce plus 4 lemon rings, the capers, the whole butter, and the juice of one lemon into a small sauce pot and bring to a simmer. Whisk all ingredients together.
When the chicken is ready, place a mound of pasta with spinach in the center of the plate, then put two chicken breasts on top. Next, ladle 4oz of sauce on top of the chicken allowing the sauce to coat the chicken. Garnish with some fresh chopped parsley if desired.
Be careful not to overcook the pasta because it will continue to cook in the sauce. Other pasta may be used such as Penne Rigate, Ziti, Spaghetti or Fettuccine.
The sauce step can be made separately in entirety without being part of this dish.
Feel free to use other vegetables/protein in this dish. Veal, duck, and pork work well, as does broccoli, spinach, sun-dried tomatoes.
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