Chicken Piccata

Juicy boneless wings from the deli topped with a zesty lemon sauce for a refreshing dinner idea.



Boneless wings, from the deli, cut in half

1 1/2 cups

White wine

1/4 cup

Capers, drained


Lemon, zested and juiced

4 Tbsp

Butter, cut into small pieces

6 cups

Egg noodles, cooked

1 cup

Pasta water reserved

1/2 cup

Parsley, chopped


  1. Bring the white wine and capers to a simmer over medium high heat in a large sauté pan. Cook for 5 minutes.

  2. Add the lemon zest and cook for an additional 5 minutes.

  3. Add the chicken, noodles, butter, lemon juice, reserved pasta water and parsley and bring to a simmer over high heat while stirring. Season with salt and pepper and serve warm.