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"The Third Annual 'View/Chew' Cook-Off" Recipe: Cookwear's Chicken Francese With Lemon Pasta

By Marisa Dabney | Apr 2nd, 2015

On the April 2nd 2015 episode of "The View" the co-hosts team up with "The Chew" crew for the "The Third Annual 'View/Chew' Cook-Off." Clinton Kelly and Stacy London make chicken francese with lemon pasta. 

Check out the Full Recipe Below>>


4 Servings

Total: $9.76

Prep Time: 2 mins
Cook Time: 10 mins
Total Time: 12 mins


Chicken piccata:

  • 2 pieces chicken breast (butterflied and separated, then pounded to 1/4")

  • 1 Cup all-purpose flour for dredging

  • 1/4 Cup extra-virgin olive oil

  • 1/2 Cup butter (divided)

  • 1/4 Cup dry white wine (such as Pinot Grigio)

  • 1/3 Cup chicken stock

  • 2 lemons

  • 2 Tbsp capers (drained and rinsed)

  • 1/4 Cup Italian parsley (chopped)

Lemon pasta:

  • 1 Lb angelhair pasta

  • 2 Tbsp extra-virgin olive oil

  • 2 Tbsp butter

  • 3 cloves garlic (sliced)

  • 1 pinch red pepper flakes

  • 2 lemons (juice and zest)

  • 1/4 Cup Italian parsley (chopped)

  • 1/4 Cup freshly grated Parmigiano-Reggiano


  • Season all 4 pieces of chicken with salt and pepper.

  • Then, dredge 2 pieces of  chicken in the flour, shaking off any excess.

  • Meanwhile, preheat a large skillet over medium heat. Add 2 tablespoons of oil  and 2 tablespoons of butter. 

  • Once the foam from the butter has subsided, add 2  pieces of the dredged chicken. 

  • Cook for 3 minutes, until golden-brown. 

  • Flip the  chicken pieces and cook on the other side for an additional 3 minutes. 

  • Remove  to a platter and set aside. 

  • Add another 2 tablespoons of oil and 2 tablespoons of  butter to the pan and repeat process with the remaining 2 pieces of chicken.

  • Drain the used fat from the pan, leaving only a little.

  • Return the pan over medium heat. add the white wine, chicken stock, juice of 2  lemons, the zest of 1 lemon, capers, salt, a few grinds of black pepper. 

  • Bring to a  simmer and cook until the liquid has reduced by half. Add in 4 tablespoons of  butter and the parsley. Swirl to incorporate the butter. 

  • Taste and season with salt  and pepper.

  • Add the chicken back into the pan with the warm sauce and toss to coat.

  • Remove chicken to a platter and spoon the sauce over the chicken. 

  • Serve  immediately with a side of lemon pasta.

For the pasta:

  • Bring a large pot of salted water to a boil. Drop the pasta and cook until al dente,  according to package instructions.

  • Meanwhile, heat a large, high-sided sautee pan over medium heat. 

  • Add 2  tablespoons of oil, 2 tablespoons of butter, garlic and a pinch of red pepper  flakes. 

  • Cook for 2 minutes, until fragrant. Drain the pasta, reserving some pasta  water. 

  • Add the pasta to the sautee pan, along with lemon juice, zest, parsley and  a few tablespoons of pasta water. 

  • Bring to a simmer and cook for one more  minute. 

  • Remove from heat and finish with Parmigiano-Reggiano and a drizzle of  olive oil. 

  • Garnish with more parsley.