Egg Noodle Chicken Piccata

What is it about a favorite dish that you can never get enough of and yet you keep trying to reach the next level? I love Piccata. I have a million recipes – okay, maybe not that may, but a lot. Each is different, yet with those classic elements of Piccata. Gotta have lemons and capers.

I love that in this particular Piccata, the pasta is not a side dish, but part of the main component. When it comes to Piccata, I almost always serve pasta as a side, and that pasta is almost always Angel Hair. Egg noodles was this wonderful light coming on in my head. I love egg noodles. The sauce, the brine of the capers, the flavors of the chicken all come together on a bed of noodle so beautifully. Yeah, this ranks right up there as one of my favorite Piccata recipes.

If it looks familiar, it was part of an ensemble Tour of Italy. I loved it so much, I wanted to pull this dish out front and center. Enjoy!

Egg Noodle Chicken Piccata
3 (6 oz each) boneless Chicken Breasts
1/2 teaspoon Kosher Salt
1/4 teaspoon White Pepper
1/2 cup Flour
3 tablespoons Olive Oil
1 cup Chicken Stock
3 1/2 tablespoons Capers, drained
2 1/2 tablespoons Lemon Juice
3 tablespoons Butter
1 cup Wide Egg Noodles, for serving

Heat oven to 350 degrees. Bring a large pot of salted water to a boil. Maintain boil until ready to use.

Cut chicken breasts in half crosswise to create 6 thin breasts. Wrap each breast in plastic wrap, then pound the breast with a meat mallet to evenly thin the meat. Unwrap the breast; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13-inch by 9-inch baking dish and set aside.

To the now empty skillet, add stock, capers and lemon juice, stirring to loosen browned bits from the bottom of the skillet. Whisk in butter, 1 tablespoon at a time, until creamy. Set skillet aside.

Add the egg noodles to the pot of boiling water.

Pour sauce from the skillet over chicken. Bake 10 minutes or until no longer pink. Keep warm until ready to serve.

Drain the pasta, place in a serving bowl. Place chicken in a rimmed serving platter. Serve together.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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