Chicken Piccata is one of my kiddos favorites- and I love to add in vegetables to make the meal a one-dish hit. This version has carrots, broccoli, and artichoke hearts and a healthy dose of parsley added. Everyone was happy~  and everyone went back for seconds! I hope you enjoy it, too!

Chicken Piccata with Noodles

Lydia Menzies

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Ingredients

  

• 2 lbs. boneless, skinless chicken breasts
• 1/4- 1/2 cup flour
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 TBSP capers
• 1 tsp salt
• 1/4 tsp black pepper
• 1 - 2 cloves garlic, finely minced
• 4 TBSP olive oil
• 2 TBSP butter
• 1/2 lemon, juiced
• 8 oz. egg noodles (or other wide noodles of your choice)

Instructions

 

• Cut chicken breasts into 1/2-inch-thick slices and then tenderize using a meat mallet.
• Salt and pepper each side of chicken.
• Begin to heat 2 TBSP olive oil in the pan to prep it for cooking chicken.
• Place flour in shallow bowl and dredge chicken pieces in flour to coat chicken.
• Place chicken in pan to cook, turning to cook each side evenly.
• While chicken is cooking, cook noodles according to package directions.
• Chicken should be cooked to safe internal temperature and then set aside on a plate.
• After removing the chicken from the pan, add the remaining olive oil and the butter to pan.
• Add white wine, lemon juice, and capers. Cook until liquid has reduced by about half.
• Pour in chicken broth and stir.
• Add cooked pasta and toss to coat the pasta.
• Add chicken back in before serving.
• Place servings on plates and enjoy!