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Chicken Piccata

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For the Chicken Piccata:

  • Thin chicken breasts
  • All-purpose flour for dredging
  • Salt to taste
  • White pepper to taste
  • Grated Parmesan and Romano cheese
  • Garlic powder
  • Onion powder
  • Italian seasoning
  • Olive oil
  • Butter
  • Garlic, minced
  • Shallot, minced
  • Chicken base
  • Anchovy paste
  • White wine
  • Chicken stock
  • Lemon juice and zest
  • Capers
  • Heavy cream (splash)
  • Fresh parsley, chopped
  • Lemon slices, for garnish

For the Noodles:

  • Garlic, minced
  • Italian seasoning
  • Olive oil
  • Butter
  • Black pepper
  • Romano cheese, grated
  • Farfalle noodles (or pasta of your choice)


  1. Prepare the Chicken:
    • Season the chicken breasts with salt, white pepper, garlic powder, onion powder, and Italian seasoning.
    • Dredge the chicken in a mixture of flour and grated Parmesan and Romano cheese.
    • In a large skillet, heat olive oil and butter over medium heat. Add the chicken breasts and cook until golden brown on both sides. Remove and set aside.
  2. Make the Piccata Sauce:
    • In the same skillet, add more butter if needed, and sauté garlic and shallot until translucent.
    • Stir in the chicken base and anchovy paste.
    • Deglaze the pan with white wine, then add chicken stock, lemon juice, and zest.
    • Bring to a simmer and let the sauce reduce slightly.
    • Stir in a splash of cream and add capers.
    • Return the chicken to the skillet and coat with the sauce. Simmer until the chicken is cooked through.
  3. Cook the Noodles:
    • In another pan, sweat minced garlic and Italian seasoning in olive oil and butter.
    • Add cooked farfalle noodles to the pan and toss until coated with the garlic butter mixture.
    • Season with black pepper and stir in grated Romano cheese until melted and the noodles are coated.
  4. Serve:
    • Plate the chicken and spoon over the piccata sauce. Garnish with fresh parsley and air-fried lemon slices.
    • Serve the brown garlic butter noodles on the side.
  • Author: Lucas Krammes
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