30 Minute Chicken Picatta

I fell in love with this awesome slow cooker chicken picatta recipe a while ago. Then I realized I really wanted to make it faster! I didn’t want to just make it fast, I wanted it really fast like 30 minutes or less fast! And, I did just that! 30 minutes from ingredients to plating!

What’s the difference between the recipes? Well, the first is that as we made it over and over again, we learned that we wanted more lemon juice and more capers. We loved those two things and wanted them to pack more of a punch. Then we adjusted some of the measurements in the original recipe to kind of work better with the stove top!

Try it out and let us know what you think!

Broth and noodles in a pan

Mixing chicken, salt, pepper, and flour.

Adding heavy cream.

Adding capers.

Adding chicken mixture.

The original slow cooker recipe is found on the Recipe Critic’s website.

Ingredients:

3 cups Chicken Broth
8 oz linguine or thin spaghetti (1/2 box of 16 oz)
1 can of canned chicken (approximately 12.5 oz)
1/4 tsp pepper
1/2 tsp salt
1/4 cup all-purpose flour
3/4 cup of heavy cream
1/3 cup of lemon juice
2-3 oz of capers drained

Directions:

Put the three cups of chicken broth and the 8 ounces of linguine in a skillet pan (with a lid) and cook on medium. I cover it with a lid. Once it is boiling it is okay to turn it down to a simmer.
While the noodles are cooking, put the canned chicken, 1/4 t pepper, 1/2 t salt, and 1/4 cup all-purpose flour in a bowl and mix to combine.
Add the chicken mixture, 3/4 cup of heavy cream, 1/3 cup of lemon juice and 2-3 ounces of drained capers. Stir until combined and I lower the temp to simmer so that the chicken can warm up.
Plate it and enjoy!