Browned Sage Butter Chicken Piccata with Mushroom Pasta.
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (664)

Browned Sage Butter Chicken Piccata with Mushroom Pasta.

NUTRITION · PER SERVING45M COOK
CAL 65%·PRO 100%
CARBS 94G29% OF CAL
7G FIBER0G ADDED0G INTRINSIC84G OTHER3G TOTAL SUGAR
FAT 58G40% OF CAL
22G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-seared chicken piccata with browned sage butter, capers, and white wine served over creamy mushroom fettuccine. Warming autumn flavors perfect for a cozy fall dinner.

mainitalianpastachicken
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Nutrition & ingredients

Ingredients

serves 4
  • 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
  • kosher salt and black pepper
  • 1/3 cup all-purpose flour
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons salted butter
  • 12 fresh sage leaves
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/3 cup fresh lemon juice
  • 2 tablespoons capers (drained)
  • 2 tablespoons extra virgin olive oil
  • 4 cups mixed mushrooms, roughly torn or sliced
  • 1 clove garlic, minced or grated
  • 2 tablespoons fresh thyme leaves
  • 1 pinch crushed red pepper flakes
  • 1 pound Pappardelle egg pasta (or other egg pasta)
  • 1/3 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup fresh grated manchego cheese
PREP
20M
SODIUM
1514MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.