Chicken Piccata on Yellow Soybean Pasta
  • 1 box of 7 Grains Organic Yellow Soybean Protein Pasta, cooked according to package direction
  • 4 large boneless chicken breasts, butterflied and cut
  • 3 tbsp salted butter
  • 3 tbsp olive oil
  • juice of 2 lemons
  • ¼ - ½ cup capers (depends on how much you like them)
  • 2-4 tbsp flour for dredging chicken
  • 1½ cup chicken stock (or 1 chicken cube dissolved in 1½ cup water)
  • salt and pepper to taste
  • chopped parsley and grated parmesan cheese for garnish
  1. Season both sides of chicken breast with salt and pepper.
  2. Put flour on a plate and dredge each side of chicken breast lightly, shake off excess.
  3. Heat butter and olive oil in a pan.
  4. Fry the chicken breast until golden brown, around 3-4 minutes each side. Put it on a plate and set aside.
  5. In the same pan, add chicken stock, lemon juice, and capers. Whisk to scrape off the bits and let it dissolve into the sauce. bring to a boil and simmer for 2 minutes.
  6. Put the chicken back in the pan and simmer for another two minutes.
  7. Sprinkle with chopped parsley.
  8. To Serve: Put cooked Organic Yellow Soybean Protein Pasta in a plate. Top with 1-2 pieces chicken and then a few tbsp of sauce. Sprinkle with grated parmesan cheese and more parsley.
Recipe by The Peach Kitchen at