Lemon-Caper Chicken Piccata over Fettuccine

1. 1

   Fill a large pot with lightly salted water and bring it to a rolling boil. Stir in the fettuccine, return to a boil, and cook over medium heat until cooked through but still slightly firm, about 8 minutes. Drain.

2. 2

   Whisk the flour and lemon-pepper seasoning together in a shallow bowl; dredge the chicken in the mixture until evenly coated, shaking any excess back into the bowl.

3. 3

   Heat the olive oil in a large skillet over medium-high heat; cook the chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Transfer the chicken to a plate, keeping the oil mixture in the skillet.

4. 4

   Stir the white wine, lemon juice, water, and chicken bouillon granules into the oil mixture in the skillet. Bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon, until the sauce is slightly reduced, 2 to 4 minutes. Stir the capers into the sauce.

5. 5

   Divide the pasta among serving plates; top with the chicken. Spoon the sauce over the chicken and garnish with lemon wedges and parsley.

• Calories 381.83 kcal Moderate
• Protein 32.65 g Good Source
• Carbs 40.98 g Moderate
• Total Fat 8.65 g Moderate
• Saturated Fat 0.9 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 70.56 mg High
• Sodium 268.63 mg Moderate
• Fiber 2.33 g Low Source
• Sugar 1.67 g Low Source
• Added Sugar 0.32 g Low Source
• Calcium 8.04 mg Low Source
• Iron 2.62 mg Moderate
• Potassium 118.88 mg Low Source
• Vitamin A 8.42 mcg_rae Low Source
• Vitamin C 8.35 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Wheat 🌾
• Gluten
• Sulfites
• Alcohol 🚫🍷