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Chicken Piccata {over Angel Hair Pasta}

Libby with Lemony Thyme
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 298 kcal

Ingredients
  

For the piccata...

  • 2 boneless skinless chicken breasts 6-8 ounces each
  • 2 egg whites
  • 1/2 cup Italian seasoned bread crumbs
  • 1 Tbl. olive oil

For the pan sauce...

  • 2 Tbl. butter
  • 1 cup chicken broth
  • 1/4 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

Instructions
 

For the piccata...

  • Pound chicken to an even thickness (between plastic wrap), something less than 1/2-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.
  • 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...

  • 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...

  • Place chicken piccata on each plate, with serving of angel hair. Spoon sauce over both. Serve with lemon slices and fresh parsley.

Notes

1 4-ounce serving of Chicken Piccata with Pan Sauce = 7 WW Pts+
1 1/2-ounces (dried) Angel Hair Pasta = 4 WW Pts+