When it comes to romantic meals, this Easy Chicken Piccata with Baby Arugula for Two ranks high on our list! It’s beautiful, light, lemony and best of all, easy to make.
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How We Make It:
To keep this meal quick and easy, we use chicken tenders dredged in in flour, sautéed in olive oil, lemon and white wine and then toss it all together with pasta a baby greens! The entire meal takes about 20 minutes to make. We use Jovial Gluten Free Pasta because we love it!
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For All Occasions or No Occasion at All:
We love this meal any time, but it’s also perfect for celebrating anniversaries, Valentines day and double the recipe for small dinner parties.
The Recipe: Easy Chicken Piccata with Baby Arugula for Two
A quick and easy version of a traditional Chicken Piccata with a heathy twist of added baby greens!
- 10 ounces chicken tenders
- 6 ounces pasta, we love Jovial gluten free pasta
- sea salt and freshly ground pepper, to taste
- 1/2 cup your favorite flour (we use Jovial gluten free)
- 2 tablespoons olive oil
- 3 tablespoons white wine
- 1 clove garlic, peeled and minced or grated
- 1 lemon, juice one half, slice the other
- 1/3 cup chicken broth
- 1/2 tablesoon capers, drained
- 2 tablespoons butter
- 1 cup baby arugula
- 1/4 cup grated parmesan cheese
- sprinkling of toasted pine nuts (optional for garnish)
Place a medium pot of salted water to boil, cook pasta to package instructions. While waiting for water to boil and pasta to cook prepare chicken
Generously sprinkle chicken tenders with salt and pepper, then dredge in flour. Set aside
Place medium sized pan on med/high heat. Coat pan with olive oil. When oil is hot but not smoking add chicken tenders
Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes
Remove chicken from pan, place on a plate and cover
Turn heat off. Add wine to pan
Turn heat back on to medium and scrape pan with rubber spatula to loosen any browning and chicken bits
When wine is simmering, add minced garlic
Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, 1 tablespoon lemon juice, 4 lemon slices and capers, stir
Return to simmer and add cutlets to pan. Cook for a minute or two on each side. (do not overcook)
Check chicken to be sure it is cooked through
Place greens in a colander. When pasta is al dente, pour into the colander (do not rinse) drizzle with a little olive oil and toss
To plate: place pasta on each dish, top with chicken and sauce, garnish with parmesan and pine nuts (if using) and serve
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