Light Chicken Piccata With Linguine |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is modified from an old magazine recipe. We've been making this version for years. We prefer the lighter sauce now and often I double the sauce ingredients to make more. Ingredients:
4 (4 ounce) boneless skinless chicken breast halves |
1/4 cup flour |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons butter, divided |
1 teaspoon olive oil |
1 1/2 cups white wine, divided |
4 tablespoons fresh lemon juice, divided |
2 tablespoons capers |
1/2 cup chopped fresh parsley |
8 ounces linguine, cooked (4 cups cooked) |
Directions:
1. Place each chicken breast half in a large zip bag, one at a time.
2. Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
3. Remove from the bag, set aside and repeat with the remaining chicken breast halves.
4. Combine flour, salt and pepper; dredge chicken in flour mixture.
5. Heat 1 tsp butter and oil in a large skillet over medium-high heat.
6. Add chicken; cook 3 minutes on each side or until golden brown.
7. Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
8. Remove chicken from pan and keep warm.
9. Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
10. Stir in 1 tsp butter.
11. Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
12. Divide the pasta into 4 pasta bowls.
13. Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.
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