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Katie's Cucina

Chicken Piccata w/ Creamy Fettucini Noodles

I adapted this recipe based off of a recipe I found on the Skinny Taste food blog. I did not have the whole wheat bread crumbs on hand, so I used my Italian style bread crumbs. I tried the Skinny Taste version of cooking the chicken breast on the first one, but after my chicken breast was almost completely burnt I decided to add a little oil to the pan (no harm there)! Not the light meal I intended it to be, but it tasted darn good!

Prep: 10 minutes
Cook: 20 minutes
Serves: 4

**For the chicken**


  • 2 (16 oz) chicken cutlet halves, all fat trimmed

  • freshly ground black pepper
  • 2 large egg whites
  • 2/3 cup seasoned whole wheat dry bread crumbs (or plain Italian bread crumbs)
  • Olive oil (2 tbsp)
  • Pam spray
  • 1 tbs light butter
  • juice of 1 lemon, lemon halves reserved
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tbsp capers
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving


1. Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

2. In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.

3. Heat a large saute pan over medium to medium-low heat. Spray a generous amount of cooking spray to the pan along with 2 tablespoons of olive oil. Carefully place the chicken into the pan; cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.

4. For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and servewith a slice of lemon and a sprinkling of fresh parsley. 

**For the fettucini {katie original}**


  • 1/2 package of fettucini noodles
  • 1 tbsp butter
  • 1 cup heavy cream
  • 1/4 cup parmesan, finely grated
  • fresh parsley for garnish


1. Cook the noodles according to the package. Drain and place to the side. 

2. In the same pasta pot add butter and let it melt on low heat. Once the butter has melted add half a cup of heavy cream. Let the cream get warm then add the pasta back to the pot. Mix around, turn the heat off, and cover the pasta. Let it sit while the chicken is cooking. A few minutes prior to serving add the remaining cream to the pasta and slowly start adding in the parmesan cheese. Mix well and keep adding the cheese until you only have enough left to garnish with. Plate pasta and top with freshly grated parmesan cheese and parsley. Enjoy! 


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