Lemon Pepper Chicken Piccata

Recipe By: Chaz of Pappardelle's Pasta


  • 1 package of Pappardelle’s Lemon Pepper Pappardelle
  • 5 boneless skinless chicken breasts
  • 1/2 lemon (juice)
  • 1/4 cup capers (drained)
  • 2 cups canned artichoke (drained)
  • 2 tbsp extra virgin olive oil
  • 1/3 cup green onions (chopped)
  • 1 cup white wine
  • 1/3 stick butter
  • 1 tbsp garlic (minced)
  • Salt & pepper


  1. Bring a large pot of salted water to a boil.
  2. In a large (rimmed) skillet, heat olive oil over medium/medium low heat.
  3. Season chicken with salt & pepper to taste.
  4. Pan sear chicken breasts on high (about 5 minutes on each side).
  5. When chicken is nearly finished add garlic, butter, white wine, artichokes, capers, green onions, and lemon juice. Let simmer for around 10 minutes.
  6. To prepare pasta, bring 4 quarts of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently.
  7. To serve, combine chicken and sauce with pasta.