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Chicken Piccata

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 300 grams fettuccine pasta
  • 50 grams plain flour
  • 1/4 freshly ground pepper
  • 4 boneless skinless whole chicken breast butterflied
  • 40 grams Flora Buttery
  • 150 ml made with 1 Knorr Chicken Stock Cube
  • zest and juice 1/2 lemon
  • 50 ml dry white wine
  • 1 tablespoon chopped fresh parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

576kcal

Energy (kJ)

2404kJ

Protein (g)

46.9g

Carbohydrate incl. fibre (g)

67.6g

Carbohydrate excl. fibre (g)

64.7g

Sugar (g)

2.4g

Fibre (g)

2.9g

Fat (g)

10.8g

Saturated fat (g)

2.5g

Unsaturated fat (g)

0.6g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.5g

Trans fat (g)

0.1g

Cholesterol (mg)

95mg

Sodium (mg)

132mg

Salt (g)

0.33g

Vitamin A (IU)

41IU

Vitamin C (mg)

3.6mg

Calcium (mg)

21mg

Iron (mg)

1.22mg

Potassium (mg)

203mg

Total

2302kcal

9617kJ

187.6g

270.4g

258.8g

9.5g

11.6g

43.4g

10.1g

2.5g

0.6g

1.9g

0.2g

378mg

527mg

1.32g

165IU

14.3mg

83mg

4.86mg

810mg


  • 1 Start cooking the pasta according to package instructions with a dash of olive oil.
  • 2 While the pasta is cooking, combine flour and pepper in a shallow bowl. Dip chicken in flour mixture, coating well.
  • 3 Melt 25g Flora Buttery in a large frying pan over medium heat and cook the chicken breasts, two at a time until chicken is thoroughly cooked, turning just once. Remove chicken to serving dish and keep warm.
  • 4 Pour the chicken stock, lemon juice and zest into the same frying pan. Add the wine and bring to the boil over high heat, scraping brown bits from bottom of pan. Stir in remaining Flora Buttery until melted, add parsley, taste and adjust seasoning if required. Keep on very low heat.
  • 5 Place pasta and chicken on a plate and pour the sauce over chicken. Garnish with lemon and more parsley if desired.