Chicken piccata

This is my version of this classic dish. I fry the chicken until golden brown in butter and then finish it off in the oven with a slice of lemon. I use the cooking juices as a base for the lemon cream sauce with capers, which I mix with al dente cooked spaghetti. On the side, you'll get a portion of green vegetables.

Chicken piccata

Chicken thigh fillet (better living 2 stars), fennel, courgette, spinach, lemon, fresh parsley, capers, cream, wholemeal spaghetti, wheat flour, white wine, butter, pepper and salt, sunflower oil.

Allergens: alcohol, gluten, koemelk, lactose, sulfiet.

Microwave

Heat the pasta, chicken, and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the pasta, chicken, and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons).

Energy139,89 kcal

Protein8,69 g

Fat4,82 g

of which saturated2,19 g

Carbohydrates13,35 g

Dietary fibre2,31 g

Salt0,26 g

Average weight: 540 g

Last on the menu on 16 July 2026. View current menu →

Chicken piccata

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