Lemon-Caper Chicken Piccata over Fettuccine

1. 1

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

2. 2

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

3. 3

   Heat olive oil in a large skillet over medium-high heat; cook 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 read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, leaving the oil mixture in the skillet.

4. 4

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

5. 5

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

• Calories 381.4 kcal — Moderate 19%
• Protein 32.56 g ↗ Good Source 65%
• Carbohydrate 40.98 g 15%
• Total Fat 8.65 g — Moderate 11%
• Saturated Fat 0.9 g ⌄ Low Source 5%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 70.56 mg ▲ High 24%
• Sodium 253.75 mg — Moderate 11%
• Dietary Fiber 2.53 g ⌄ Low Source 9%
• Total Sugars 1.74 g --
• Added Sugars 0.32 g ⌄ Low Source 1%
• Calcium 8.08 mg ⌄ Low Source 1%
• Iron 2.62 mg — Moderate 15%
• Potassium 121.39 mg ⌄ Low Source 3%
• Vitamin A 8.42 mcg ⌄ Low Source 1%
• Vitamin C 9.98 mg — Moderate 11%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

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