Chicken Piccata with Pink Peppercorn Fettuccine


  • 1 lb. of Pink Peppercorn Fettuccine (or any pasta)
  • 1 c. of Piccata Sauce
  • 2 boneless, skinless chicken breasts (butterflied into 4 thinner pieces)
  • 1 c. of all-purpose flour
  • 1/2 tsp. paprika
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 6 Tbsp. olive oil, extra virgin (divided)
  • More olive oil, for drizzling (about 4 tablespoons)
  • 1/3 c. of white wine
  • 3 Tbsp. butter, unsalted
  • More salt & pepper, to taste
  • Parsley, chopped, for garnish 


  1. In a shallow bowl, COMBINE - flour, paprika, granulated garlic, salt & pepper. Set aside.
  2. DREDGE chicken in flour mixture and shake off any excess. Set aside.
  3. BRING a large pot of salted water to a boil (it should taste like the ocean). 
  4. In a large skillet over medium heat, HEAT 3 Tbsp. of olive oil until it starts to sizzle.
  5. ADD two of the chicken breasts and COOK for 3 minutes on each side. REMOVE & set aside. HEAT another 3 Tbsp. of olive oil. And REPEAT with the other two chicken breasts. 
  6. RETURN all chicken breasts to the pan. DEGLAZE pan with 1/3 c. of white wine. 
  7. ADD 1 c. of Piccata Sauce to pan and REDUCE heat, simmer for 5 minutes. 
  8. Meanwhile, ADD the Pink Peppercorn Fettuccine to the boiling water, stirring to separate the pasta. COOK for 2-3 minutes. 
  9. RESERVE 1/2 c. of the pasta water. Then, DRAIN the pasta. DRIZZLE & COAT generously with the additional olive oil. Set aside. 
  10. ADD 3 Tbsp. of butter and 1/2 c. of pasta water to the simmering sauce. STIR to combine. 
  11. PLATE pasta. TOP with chicken breast. COVER generously with sauce. GARNISH with chopped parsley and enjoy! BUON APPETITO!

1 comment

  • Great recipe!! Tried it today! My whole house smells delicious !


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