Chicken Piccata {over Angel Hair Pasta}
Prep time
Cook time
Total time
Serves: 4
For the piccata...
  • 2 boneless skinless chicken breasts (6-8 ounces each)
  • 2 egg whites
  • ½ cup Italian seasoned bread crumbs
  • 1 Tbl. olive oil
For the pan sauce...
  • 2 Tbl. butter
  • 1 cup chicken broth
  • ¼ cup white wine
  • 2 Tbl. fresh lemon juice
  • 2-3 Tbl. capers
  • salt & pepper to taste
  • Fresh parsley, finely chopped
To serve...
  • Angel hair pasta, prepared according to package instructions.
  • Lemon slices
For the piccata...
  1. Pound chicken to an even thickness (between plastic wrap), something less than ½-inch. Then cut each breast into two pieces. Dip pieces in egg white then dredge in bread crumbs. If time permits, chill before cooking to set crumbs.
  2. Spray sauté pan with cooking spray and add just enough olive oil to coat pan. Brown both sides over medium heat until cooked through. Remove from pan.
For the pan sauce...
  1. Wipe out any crumbs from sauté pan, then bring sauce ingredients to gentle boil for 3-4 minutes until reduced slightly. Season with salt & pepper to taste.
To serve...
  1. Place chicken piccata on each plate, with serving of angel hair. Spoon sauce over both. Serve with lemon slices and fresh parsley.
1 4-ounce serving of Chicken Piccata with Pan Sauce = 7 WW Pts+
1½-ounces (dried) Angel Hair Pasta = 4 WW Pts+
Nutrition Information
Serving size: 4 ounce piccata only Calories: 298 Fat: 13.9 Saturated fat: 5.6 Unsaturated fat: 1 Carbohydrates: 11 Sugar: 1.2 Sodium: 541 Fiber: .7 Protein: 29.1 Cholesterol: 80
Recipe by Lemony Thyme at