Unlike most families, our schoolyear began only this week. As a result, I have two Twinkies who are moping their way through life. Poor Twinks; I guess they assumed life could be lived without the knowledge of atoms, molecules and pythagorean theorems- they’re devastated. I keep trying to reassure them that their kindles won’t die without them, but it won’t work. To bribe them, I decided to make one of their favorite meals- Chicken Piccata with Asparagus.
Chicken Piccata Fettuccine with Asparagusat Sense & Edibility
- 2 boneless skinless chicken breast (filleted in 4 pieces), or 4 butterflied breasts
- kosher salt to taste
- freshly ground pepper to taste
- garlic powder 1 tbsp for seasoning
- 2 cups all purpose flour
- 3 large eggs beaten
- 1 stick unsalted butter divided
- 1/4 cup vegetable oil
- 2 tsp extra virgin olive oil
- 1/4 cup white onion minced
- 2 cloves garlic minced
- 1 cup white wine pinot grigio or sauvignon blanc
- 1/2 cup freshly squeezed lemon juice reserve two lemon halves
- 1 cup chicken stock
- 1 tbsp capers
- 1 lb asparagus woody ends removed and stalks cut into 2" pieces
- 1 lb fettuccini cooked according package instructions and drained*
- fresh parsley to garnish
- Place the butterflied chicken breasts between a piece of wax paper and pound to a 1/4" thickness. Season with salt, pepper, and garlic powder on both sides.
- In a large frying pan, heat 4 tbsp of butter and the vegetable oil over med-high heat (350°F). Prepare a dredging station next to your stove with a dish full of the flour and a separate one with the beaten egg. On the opposite side of your pan, line a sheet pan with paper towels to drain the fried chicken breasts on. Set your oven to warm to keep the cooked chicken warm.
- Dredge the chicken breast first in the flour, then dip in the egg (allowing the excess to run off), then back into the flour. Shake off any excess flour, and carefully place in the hot oil. Fry on each side for four minutes or until golden brown. Remove from the oil and allow to drain on the paper-towels. Keep warm.
- Once the chicken is fried, clean out your pan and, over medium-high heat, heat the olive oil. Sauté the onion and garlic for 3 minutes or until glossy. Carefully, add the white wine and deglaze the pan, scraping up the bits of food that may be stuck to the pan.
- Add the lemon juice and chicken stock and bring to a simmer. Allow the sauce to cook for 10 minutes or until reduced by half. Add the capers and finish by stirring in the remaining butter.
- Add the asparagus and cook for 5 minutes before adding the chicken breast. Warm the chicken and serve over the pasta. Garnish with parsley, if desired. Enjoy!
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This is one of my favorite dishes and I can’t wait to actually make it myself! So delish!
Yes! You must try it. Let me know if you love it like me!
This is one of my favorite dishes and this looks so good! My mouth is watering!
Thanks so much!! I hope you get a chance to try it out.
that sounds both healthy, wholesome and delicious. the three things I like from a meal! will definitely give the recipe a go! beautiful photos too 🙂
Aww,thanks so much!! I hippie you enjoy it!
Holy canolli, this looks divine! We love Italian dishes, and I have a feeling this one will be a hit. Sending it over to the husband now, and then putting it on our menu ASAP! Also, your kids are hilarious. How old are they? I literally dream of the day mine will want more than dino nuggets and PB&J (and yes, I do feed them more than that, but that’s their “favorite in the whole wide world.” sigh).
Oh! And quick question: do you put the chicken back in the sauce when it’s done or just ladle the sauce over the chicken? I realize it’s not a big difference, but I wanna get it right!
Yes! Add it to the sauce, but just long enough to warm it up. The beating will absorb the sauce (and thicken it slightly as well). My twins are 12 and are serious foodies!
I love the double fry method on this piccata, the extra crunch is so nice! Piccata is one of my favorite Italian dishes.
That crunch is amazing! I think you’ll enjoy it!