The greatest tasting and easiest teriyaki steak kabobs you can prepare at home on your own!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- ⅓ cup all-purpose flour
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon paprika
- 1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 4 tablespoons butter, divided
- 1 cup dry white wine
- ⅓ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
- 1 (8 ounce) package angel hair pasta, cooked and drained
Instructions
- Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.
- Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.
- Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.
- Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes. Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes. Stir in parsley and remaining 2 tablespoons butter. Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
- Transfer chicken pieces to a serving dish and drizzle with a few tablespoons sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce.
- Portion noodles onto serving plates and top with chicken.
Nutrition Facts
| Calories | 543 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 9 g |
| Sodium | 385 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
What’s missing from this recipe is salt. I added some to the flour mix, but could use more in the sauce. Note that this recipe for only 8oz of pasta— that’s half my box, so if you had too much pasta, just double the rest of the recipe.
Very good!!!
Great recipe. To the one that said that noodles had no taste…..no noodles have any taste. And the one that said the dish tasted like lemons…..that’s what chicken piccata is. Lemony great.
Made this 100% to the recipe and I and my entire family thought the lemon was overpowering. Second issue is that the recipe didn’t make enough “gravy”.
I love chicken piccata, tried this recipe tonight, didn’t follow it to a fault and ended up too tart. Here is how I improved it… I put a pinch of sugar in and the ingredient that truly saved the dish – Oregano! Cut right through the acidity and complemented the flavors. If I make this again, I will use a more buttery chardonnay, oak is too heavy.
I make it with veal scaloppini slices, and no pasta!
I loved the recipe BUT maybe because of the size of my pan or I made more chicken than the recipe called for I ran out of oil and butter to cook all my chicken so I added a bit more. Then at the end I was running out of wine broth so I also added more wine there in the end. All in all I would make it again no doubt! Thanks!
I have made this dish off and on since 2009 but did not rate it. The one thing I would suggest is adding less wine and adding maybe a teaspoon of chicken bouillon for a little more flavor. Thanks for the recipe!
Delicious piccata recipe! We found that it didn’t make enough sauce for our liking–so I added more broth to the pan until I got enough to go with our pasta, then reduced it slightly to thicken. I also used more garlic, and more capers. This was fairly easy to make, and I would definitely make it again! Thank you for the recipe!
One of my all-time favorite dishes and this recipe tastes like the one I remember back home.
Family loved it. Did run a stick mixer threw the gravey.
Delicious and simple instructions to make. Didn’t change a thing and the family loved it!!
This was one of the more disappointing recipes I’ve made off this site. That being said I’d absolutely make this again with much less, if not, no lemon juice. I doubled the recipe to use the whole box of noodles but followed the recipe exactly as written and the lemon was horribly over powering. Not one member of my family liked it and we’re pretty easy to please.
This recipe was just perfect the way it was written. I do like a bit more lemon but everything blended very well. Easy to follow for any cooking enthusiast
My Family loved it! The chicken was delicious! I didn’t change a thing! I made for 8 rather than 4 . Just adjust the amount and it was perfect!
I liked it but it was too ‘tart’ and altho I doubled the liquids it still wasnt enough.
Made this last night and it was Excellent! No dry white wine in the house, so I substituted Cooking Sherry and added the zest of one lemon to the sauce. Cannot wait to taste the leftovers!
I made this last night, complete success, and no leftovers! I substituted the pasta with roasted potatoes. The sauce was very tart—added extra chicken broth to lessen the lemon flavor (which I love but was concerned about my kids liking it.) Wonderful recipe, can’t wait to make it again! Thank you!!!
Very salty. Otherwise ok. I usually use a different recipe but wanted to add the wine. I had to thicken the sauce because it took too long and didn’t thicken. Could be why it was salty. But it was 10 minutes and everything else was done.
Added Artichoke hearts. Would definitely mage again. Extremely easy recipe.
I doubled the sauce. Turned out exactly how it’s suppose to taste. I felt the lemon was right. My picky daughter even liked it but some felt it was too much lemon and not enough sauce. Next time I’ll 3x the sauce. – please note I doubled the rece