Chicken Picatta Recipe

Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.

While the pasta is cooking, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.

In a shallow dish, mix together the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the chicken broth, capers, lemon juice, and lemon zest. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.

Reduce the heat and whisk in the butter until melted and the sauce is smooth. Return the chicken to the skillet to coat in the sauce.

In a separate pot, steam or blanch the seasonal vegetables until tender but still crisp, about 3-4 minutes. Drain and season with salt and pepper to taste.

To serve, place a portion of linguini on a plate, top with the chicken and sauce, and arrange the seasonal vegetables on the side.