This fun twist on classic chicken piccata uses dill pickles and pickle brine in place of capers and lemons, making it very pantry and weeknight dinner friendly. Dill pickle seasoning amps up the pickle flavor, but if you don’t have it, you can season your chicken with a little dried dill, onion powder and garlic powder.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 thin skinless, boneless chicken breast cutlets (5 to 6 ounces each)
- 1 1/2 teaspoons dill pickle seasoning (such as Trader Joe’s)
- Kosher salt and freshly ground pepper
- All-purpose flour, for coating
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, thinly sliced
- 1/4 cup chopped dill pickles, plus 1/4 cup pickle brine
- 1 1/2 cups low-sodium chicken broth
- 6 ounces extra-wide egg noodles
- 2 tablespoons chopped fresh dill
Instructions
- Bring a large saucepan of salted water to a boil for the noodles. Pound the chicken cutlets between pieces of plastic wrap to about 1/4 inch thick. Cut each cutlet in half crosswise. Season with the dill pickle seasoning and some pepper. Spread some flour on a plate.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Dredge half of the chicken in the flour, shaking off any excess. Add to the skillet and cook until lightly browned, 1 to 2 minutes per side. Remove to a plate. Repeat to dredge and cook the remaining chicken, adding the remaining 1 tablespoon olive oil to the pan; remove to the plate.
- Reduce the heat to medium, add 1 tablespoon butter to the pan and let melt. Add the garlic and chopped pickles and cook until sizzling, 30 seconds to 1 minute. Add the pickle brine and cook until reduced by half. Add the chicken broth and simmer until reduced by one-third, 3 to 4 minutes.
- Cook the noodles in the boiling water as the label directs. Drain and toss with 1 tablespoon each butter and chopped dill. Season lightly with salt and pepper.
- Add the chicken to the sauce and simmer to just heat through, 1 to 2 minutes. Divide the noodles among plates and top with the chicken. Whisk the remaining 1 tablespoon chopped dill and 2 tablespoons butter into the sauce and spoon over the chicken.
Nutrition Facts
| Calories | 550 |
| Total Fat | 25 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 197 milligrams |
| Sodium | 610 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 2 grams |
| Sugar | 2 grams |
| Protein | 44 grams |
Reviews
Awesome alternative for regular chicken piccata with capers. We couldn’t find the pickle seasoning so we simply added dried dillweed, garlic powder and onion powder to our flour mixture along with salt and pepper. We chose to use spicy pickles and the spicy brine for our recipe to kick it up a notch. This recipe was delicious and will definitely be going into our Keeper file.