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 Asparagus
at Sense & EdibilityIngredients
- 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
*see note
Instructions
- 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!
Yum! I love a good chicken piccata. I will be pinning this to try this week:)
Oh, please do! I hope you love it!!
Oh yum! This looks delicious and like an amazing weeknight dinner idea!!
Yes! It’s perfect for a weeknight. I actually make this on our busy days with no issue. I hope you enjoy it!
Your pictures of this recipe are just beautiful! What kind of camera do you use?
Thanks, Sarah! Surprisingly enough, I’m using an old Nikon D3100. Not a huge fan of it, but I’m making it work for now.
This looks so delicious. I am a horrible cook (hey, we all have our strengths lol) but your instructions are so easy to follow that I feel I may attempt this one. Thank you for sharing!
I hope you do! I know you’ll rock it!
Looks delicious! I never thought of hammering out the chicken to make it thinner. I’ll have to try this recipe!
Yes! It’s the perfect way to stretch a meal too!
That looks delicious. My kids will absolutely love it too!
Yes, Jolene! I’m sure they’ll love it as much as the Twinks do!