Go Back
Print

Grilled Chicken Piccata

Grilled chicken in creamy caper sauce over a bed of noodles.
Prep Time 10 minutes
Cook Time 30 minutes
Author Gina Kleinworth

Ingredients

  • 2 lbs boneless skinless chicken tenders
  • **Pasta
  • 1 16 oz bag tri color fussilli
  • 1 tbsp extra virgin olive oil
  • **Sauce
  • 1 tbsp extra virgin olive oil
  • 1 tbsp minced garlic
  • 1/2 cup white wine
  • 1 tbsp fine Italian flour
  • 1 cup chicken broth
  • 1 tsp white balsamic vinegar
  • 2 tbsp capers- drained
  • 2 tbsp butter
  • 3-4 leaves fresh basil for garnish

Instructions

  1. **Chicken
  2. Preheat grill to 375 degrees
  3. Grill chicken until fully cooked throughout & juices run clear
  4. **Pasta
  5. Bring 2 qts of water & olive oil to a rolling boil in medium stockpot
  6. Once boiling - add pasta & cook approx 9-11 minutes stirring occasionally
  7. Remove & drain - set aside
  8. **Sauce
  9. In a medium saucepan heat olive oil & garlic for approx 1 minute
  10. Add wine - simmer 1 minute
  11. Stir flour &1 cup broth together & slowly pour into saucepan
  12. Cook & stir about 2 minutes or until thickened
  13. Stir in white balsamic vinegar, capers & butter
  14. To serve plate the chicken on top of a bed of cooked noodles & ladle sauce over the top
  15. Add basil on the side