Chicken Piccata Recipe
Boneless chicken breast, sautéed with capers and green onions, in a lemon wine sauce, served over linguini.
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Ingredients
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Chicken
Sauce
Pasta
Garnish
Method
Preparation
- 1
Prepare the Chicken
Season the boneless chicken breasts with salt and black pepper on both sides. Dredge each piece in all-purpose flour, shaking off any excess flour.
- 2
Cook the Pasta
In a large pot, bring water to a boil. Add 1 tablespoon of salt. Cook the linguini according to package instructions until al dente. Drain and set aside, reserving some pasta water.
Cooking
- 3
Sauté the Chicken
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the floured chicken breasts and sauté for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the capers, lemon juice, white wine, and chicken broth. Bring to a simmer and let cook for about 5 minutes, stirring occasionally.
- 5
Combine Chicken and Sauce
Return the chicken to the skillet and simmer for an additional 3-5 minutes, allowing the chicken to soak up the flavors of the sauce. Stir in the remaining tablespoon of butter and the chopped parsley.
Serving
- 6
Serve
Place a serving of linguini on each plate, top with the chicken piccata, and drizzle with the sauce. Garnish with sliced green onions and serve immediately.
