This easy lemon chicken piccata recipe is defined by its classic southern Italian flavors but with a cajun twist. Our sauce adds a nutty depth by substituting butter for roux that clings to both our best selling crawfish pasta and chicken.
Prepare to tantalize even the most discerning taste buds as we set the bar and prepare a piccata that is fit for Sunday dinner, but simple enough for Wednesday night.
45 minutes | Serves 6-8
- Ingredients for Cajun Lemon Chicken Piccata
- Directions for Cajun Lemon Chicken Piccata
- About Dagostino Pasta
Ingredients for Cajun Lemon Chicken Piccata
4 tbl butter
4 chicken breasts halved
4 tbl all purpose flour
1 large lemon, juiced
4 oz capers (yes 4 oz!)
16 oz chicken stock
salt and pepper
Directions for Cajun Lemon Chicken Piccata
- Preheat oven to 350°F. Season chicken well with salt and pepper then dredge in flour and shake off excess.
- Fill a medium pot 3/4 of the way up with water, cover and heat to boiling on high. Once boiling, salt well.
- In a large skillet over medium heat, heat 5-6 tablespoons of olive oil. When oil starts to sizzle, add half of the chicken and cook for 4 minutes.
- When the chicken is browned, flip and cook other side for 4 minutes.
- Remove chicken to a cookie sheet, if possible topped with a cooling rack (see image) and place in the oven where the chicken will continue to cook.
- Add another 4 tablespoons of olive oil. When oil start to sizzle, add the rest of the chicken and brown both sides in same manner.
- Remove pan from heat and set aside. Add chicken to the cookie sheet in the oven. Cook chicken until the internal temperature reaches 165°F.
- Bring a sauce pot to a medium-high heat and melt the remaining 4 tablespoons of butter. Once melted, add the flour and cook continuously until a medium brown nutty roux sauce is made.
- Meanwhile add the 16 oz of chicken stock to the chicken drippings and bring to a boil. Once it is at a boil and the roux is completed add the roux to the chicken stock sauce (be careful this will bubble and pop). Cook for 4 minutes.
- Meanwhile, add the D’Agostino Crawfish pasta to the pot of boiling water. Cook, uncovered, 4 minutes and drain well.
- Add the lemon juice and cook for another 4 minutes using additional chicken stock to get consistency as desired.
- Turn off heat and add capers and stir in.
- Add the cooked pasta, cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated.
- Taste, then season with salt and pepper if desired. Be careful not to over salt, the capers pack a briny pop!
Buon Appetito! Enjoy our Cajun Lemon Chicken Piccata Recipe
About Dagostino Handmade Pasta
From Lemons to Premium Pasta...
Our founders, the Fresina Family, were some of the original lemon farmers in Sicily during the early 19th century. During that time, Sicilians created settlements in New Orleans as citrus traders and brought pasta with them on their voyage. The Fresina Family felt right at home in Louisiana which led to The Fresina Macaroni Manufacturing Company being born in 1926. This began the foundation of 3 generations of hard-work and implementing traditional Italian methods to create handmade pasta that is now Dagostino Pasta.
We continue to stick to our Italian roots by producing our pasta the old-fashioned way right here in Baton Rouge. Our centuries-old delicate method consists of small quantities of pure semolina pasta cut through bronze, carefully looped over wooden rods, straightened and the air-dried in wooden cellars. We are dedicated to preserving our family traditions and Italian customs for many more generations to come.
Every pure artisan pasta deserves to be paired with a delicious sauce. Dagostino has some of the most authentic sauces available outside of Italy. Our fresh herb and spice blend is unique, preservative free, and all handmade in small batches. We pride ourselves for our ingredients being all-natural and preservative free, providing you with premium artisan pasta and tasty sauces to enjoy.
You will experience our time-honored family treasure in every meal.