Chicken Piccata with Fettuccine

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, about 8 minutes. Drain well, reserving about 1/2 cup of pasta water. (Estimated time: 8 minutes)

Recipe View In a shallow bowl, whisk together the flour and lemon-pepper seasoning. Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated. Shake off any excess. (Estimated time: 5 minutes)

Recipe View Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6 to 10 minutes. An instant-read thermometer inserted into the thickest part of the chicken should read 165°F (74°C). Transfer the chicken to a plate and set aside, keeping the skillet with the oil mixture. (Estimated time: 6-10 minutes)

Recipe View Pour the white wine, lemon juice, water, and chicken bouillon granules into the skillet. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Cook until the sauce has slightly reduced and thickened, about 2 to 4 minutes. Stir in the capers. (Estimated time: 2-4 minutes)

Recipe View If the sauce is too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency. Return the chicken to the skillet and heat through for about 1 minute. (Estimated time: 1 minute)

Recipe View Divide the fettuccine among serving plates. Top with the chicken and spoon the lemon-caper sauce over the chicken. Garnish with lemon wedges and fresh parsley. Serve immediately. (Estimated time: 2 minutes)