Serves 2-4
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Recipe type: 30-Minute Meals
Cuisine: Italian/American
  • 2 boneless skinless chicken halves (about 1 ¼ pounds)
  • ½ cup flour
  • Kosher salt and freshly cracked black pepper for sprinkling on the chicken pieces
  • ¼ cup finely chopped shallots
  • 2 TBSP butter, divided
  • 1 TBSP olive oil
  • ½ cup chicken broth
  • ¼ cup fresh lemon juice
  • 2 TBSP capers in brine (drained)
  • 6 ounces whole grain or regular thin spaghetti
  • 2 TBSP butter
  • 1 TBSP finely chopped fresh parsley
  • Kosher salt and freshly cracked black pepper to taste
  • 1 TBSP butter
  • 3 garlic cloves, peeled and sliced thin
  • ⅛-1/4 tsp kosher salt
  • 8 ounces baby spinach, washed and drained very well
  1. Trim all the fat from the chicken breasts; wash then pat dry with a paper towel. Place one chicken half on a cutting board. Use a sharp knife to slice the chicken in half horizontally. Repeat with the other chicken breast. Now you have 4 fillets of chicken breast.
  2. Add ½ cup flour to a plate.
  3. Lightly sprinkle each side of the breast pieces with kosher salt and freshly cracked black pepper.
  4. Add the chicken breast slices to the plate and drench with flour generously, then turn and coat the other side. Set aside and prepare the side dishes.
  5. To make the Butter Noodles, cook the thin spaghetti noodles in salted water in a stockpot until al dente (tender but firm). Drain in a colander and return back into the stockpot. Toss with 2 tablespoons of butter and 1 tablespoon of finely chopped parsley. Add kosher salt and freshly cracked black pepper to taste. Keep warm.
  6. To make the Garlic Spinach, wash the baby spinach and then drain it thoroughly. Melt 1 tablespoon butter over low heat. Add the sliced garlic and stir for 2 minutes. The garlic should not brown. Add salt and baby spinach. Increase the heat to medium low and toss to coat the leaves with garlic butter for another minute, or just until they wilt. Turn off the heat and keep warm..
  7. To cook the Chicken Piccata, heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium heat until the butter melts. Add the chopped shallots and flour coated chicken breasts. Increase the heat to medium high and saute about 5 minutes, or until the chicken is golden brown on one side. Turn the pieces with a spatula and saute the other side for another 3 minutes, or until no longer pink in the inside and golden brown on the outside . Remove the chicken pieces from the skillet and keep warm.
  8. Add ½ cup chicken broth to the skillet and scrape down the sides and bottom of the skillet to mix the drippings with the broth. Boil over medium high for about 2 minutes to reduce the sauce.
  9. Add lemon juice and capers to the skillet and bring it to another boil. Add 1 tablespoon cold butter and stir vigorously until it melts. Add the cooked chicken and continue cooking over medium heat for 2 more minutes. Turn chicken pieces a few times to make sure all are evenly coated with the sauce.
  10. Transfer 1-2 pieces of Chicken Piccata per person to serving plates. Spoon the sauce over the chicken and serve with a side of Garlic Spinach and Butter Noodles.
Recipe by Persian Mama at