Chicken Piccata with Red Grapes over Arugula Cappellini

Last night for dinner we had Chicken Piccata over Arugula Cappellini served with a simple green salad, crusty bread and a nice Sauvignon Blanc. I like to serve the same wine that I use for the sauce, I feel it compliments a dish nicely. Because of the lemon in the Piccata sauce you’ll want to choose a white wine that has enough acidity to hold up to the lemon. I chose a Sauvignon Blanc. I wanted to do something a little bit different. To add a twist I threw in some red grapes to the Piccata sauce and some Arugula into the cappellini. The grapes added another layer of flavor to the sauce and the peppery arugula complemented the lemon-grape sauce nicely.

Recipe: Chicken Piccata with Red Grapes

Ingredients

  • 1 lb. Boneless Skinless Chicken Breasts- pounded to 1/4″ thick
  • 1 Tbs Olive Oil
  • 1/2 cup All-Purpose Flour
  • Kosher Salt to taste
  • Freshly Ground Black Pepper – to taste
  • 2 Tbs Fresh Squeezed Lemon Juice
  • 6 oz. White Wine
  • 3 Tbs Unsalted Butter
  • 2 Tbs Capers – rinsed and drained
  • 1/2 cup Red Grapes
  • 1/4 cup Chopped Parsley
  • 1/2 cup packed Baby Arugula
  • 1/2 Lemon – Zested

Instructions

  1. Mix flour, salt and pepper in a shallow dish.
  2. Heat olive oil in a large heavy saute pan.
  3. Dredge chicken breasts in flour mixture and gently shake off excess.
  4. Saute chicken in pan, do it in batches if you have to, to avoid over crowding the pan. Brown chicken on both sides. Place chicken on an oven proof dish and place in 350 degree oven to finish cooking about 4-6 minutes.
  5. Add wine and grapes to the pan and deglaze, simmering for 2 minutes.
  6. Add lemon juice to the pan and continue to simmer an additional minute.
  7. Whisk in butter until melted and incorporated into sauce.
  8. Remove from heat and stir in parsley and capers and additional salt and pepper to taste.
  9. Pour sauce over chicken and serve over Arugula Cappellini.

Recipe: Arugula Cappellini

Ingredients

  • 1/2 lb. Cappellini
  • 1/2 Lemon – Zested
  • 1 Tbs Unsalted Butter
  • Freshly Ground Black Pepper – to taste
  • 1/2 cup packed Baby Arugula

Instructions

  1. Bring large pot of salted water to a rolling boil.
  2. Add cappellini and cook according to package directions.
  3. Reserve a 1/2 cup of pasta water and drain pasta.
  4. Add in butter, lemon zest and black pepper.
  5. Moisten with pasta water to form a light sauce.
  6. Mix in baby arugula.

Meal type: dinner


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Please leave a comment

  1. Whitney Says:

    Yum!

  2. Stefanie Says:

    Made this for last night’s dinner. I was a little unsure about the grapes, but the whole thing turned out great. The kids loved it and my husband even loved it, and he normally does not like fruit in meat dishes. Thanks for the recipe!

  3. Cooking with Z » Blog Archive » Weekly Menu Says:

    [...] – Chicken Piccata with Red Grapes over Arugula Cappellini with Green Salad and Crusty Bread Dessert: Apple Pie Pops with Double Dipping Sauces (Salted Butter Carmel, Spiced Whipped [...]

  4. Brenda Dailey Says:

    I love Chicken Piccata!!! Intriqued with the Grape addition. Will try.
    Have you ever roasted grapes? Wonderful side dish.

  5. admin Says:

    Ohh Roasted Grapes sound yummy! I have never had that but I am going to have to try it. In fact I have grapes in my fridge right now…

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