Jul 13 2026
Restaurants›Bottiglia Cucina & Enoteca›Chicken Piccata Recipe

Chicken Piccata Recipe

Inspired by Bottiglia Cucina & Enoteca
Time30m
Serves2

Lemon, capers, white wine, linguine

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Ingredients

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Main Ingredients

Pasta

Method

Pasta Preparation

  1. 1

    Cook the Linguine

    Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the linguine and set aside.

Chicken Piccata Preparation

  1. 2

    Prepare the Chicken

    Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Dredge the chicken in flour, shaking off the excess.

  2. 3

    Cook the Chicken

    In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

  3. 4

    Make the Sauce

    In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.

  4. 5

    Add Capers

    Stir in the capers and let the sauce simmer for about 2-3 minutes, allowing it to reduce slightly.

  5. 6

    Finish the Sauce

    Return the chicken to the skillet and cook for an additional minute, spooning the sauce over the chicken. Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy.

  6. 7

    Combine with Pasta

    Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.

  7. 8

    Garnish and Serve

    Plate the chicken piccata with pasta, garnishing with chopped parsley. Serve immediately.

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