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Chicken Piccata and Ravioli
Recipes
Chicken Piccata and Ravioli
4 servings
30 minutes total

Ingredients

  • 3 cups cheese ravioli
  • 2 lemons, for juice
  • 2 Campari tomatoes
  • 0.5 oz fresh basil
  • 2 boneless chicken cutlets (1 ½ lb total)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup all-purpose flour
  • Large zip-top bag
  • 2 tablespoons canola oil
  • 3 tablespoons unsalted butter, divided
  • 1 cup chicken broth (or stock)
  • 2 tablespoons capers
  • ½ cup crumbled feta (or goat) cheese

Steps

    1. Bring water to a boil for pasta; cook and drain following package instructions. Meanwhile, juice lemons (¼ cup), cut tomatoes into small cubes (½ cup), and chop basil coarsely (¼ cup).
    2. Season chicken with salt and pepper. Place flour in bag (or shallow dish); add chicken, seal bag, and shake to coat evenly. Remove from bag, shaking off any excess flour (wash hands).
    3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil and 1 tablespoon butter in pan to melt, then add chicken; cook 2–3 minutes on each side until well browned.
    4. Reduce heat to medium; add broth, lemon juice, and capers. Simmer 3–4 minutes until sauce thickens slightly and chicken is 165°F. Remove pan from heat and remove chicken from pan. Add remaining 2 tablespoons butter and whisk to blend. Add drained ravioli to pan and toss to coat with sauce. Slice chicken. Top ravioli with chicken, tomatoes, basil, and cheese. Serve.

Amount per ¼ recipe serving: Calories 570, Total Fat 30g, Sat Fat 13g, Trans Fat 0g, Chol 170mg, Sodium 1170mg, Total Carb 28g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 47g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 10%