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  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Passive Time: 0 Minutes
Lemony Chicken Piccata & Pasta


2 chicken breasts

1/2 shallot

1 lemon

8-10 cherry or grape tomatoes

Small bunch fresh parsley

1 Tbsp capers

3 Tbsp flour (or breadcrumbs if you don’t have flour)

2 Tbsp CHAR CRUST® Roto Roast

2 Tbsp cooking oil

1 cup chicken bone broth or stock

Dry linguine or spaghetti noodles, enough for 2 people

Products Used in this Recipe


Roto Roast 4oz

Mince shallot. Finely chop the parsley. Cut tomatoes in half. Zest the lemon, then cut in half and juice it.

Place pot of salted water over high heat. While waiting for it to boil, cover chicken breasts in plastic wrap or baggie, and pound gently until they are between 1/4 to 1/2 inch thick. Don’t think of it as work: Think of it as an opportunity to release tension from your day!

Mix flour and CHAR CRUST® Roto Roast in shallow bowl or pie plate. Heat oil in large pan over medium-high heat. Do not allow oil to smoke. It should just be shimmering.

Water should be boiling at this point. Add pasta to boiling water and stir frequently for the first minute of cooking. Turn heat down a bit to maintain low boil and continue to cook to al dente (refer to pasta package for preferred cooking times).

While pasta cooks, dredge chicken in the flour-CHAR CRUST® mixture and gently add to pan of hot oil. Allow to cook undisturbed until the bottoms are browned and the chicken releases easily from the bottom of the pan, about 3-4 minutes. Flip chicken and cook other side until internal temperature reaches minimum of 165, about 3 minutes. (Need a great instant-read thermometer that’s worth every penny? Get a Thermopop!) Remove chicken to a plate and cover to keep warm. Leave pan on burner, but turn heat down to medium, and add a little oil to pan if it looks dry.

Before draining pasta, reserve 1 cup of the pasta water. Drain the pasta, and return it to its pot, cover the pot, and set it aside.

In the pan used for the chicken, add shallots and cook until just slightly softened, about a minute. Add pasta water, chicken broth or stock, and generous pinch of lemon zest. Stir well, scraping up browned bits from bottom of pan, then raise heat to high and bring to a boil. Reduce heat to medium, and simmer until thickened, whisking frequently, about 8-10 minutes. (Be sure to wait until it is thickened, because you’ll be adding lemon juice and butter which will thin it out a bit). Remove from heat. Add lemon juice and stir well. Add butter and stir briskly until melted and blended into sauce.

Pour half the sauce over the pasta in the pot. Stir and toss well to coat the pasta in the sauce. Add capers to remaining sauce in pan, and stir. Place pasta on dinner plates, topping with tomatoes. Place chicken on plates, drizzling pan sauce over it. Sprinkle chicken with parsley and lemon zest.

Option: Substitute 1/2 cup dry white wine for 1/2 cup chicken broth

 Enjoy the sunshiney flavor!




NBBQA 2012 NBBQA 2013 NBBQA 2015



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