Chicken Piccata & Linguine Recipe
roasted garlic, caper-white wine sauce, lemon
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Ingredients
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Chicken Piccata
Linguine
Method
Chicken Piccata
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each breast in all-purpose flour, shaking off any excess.
- 2
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the unsalted butter and let it melt. Add the roasted garlic and capers, sautéing for about 1 minute until fragrant.
- 4
Add Wine and Lemon Juice
Pour in the white wine and lemon juice, scraping up any brown bits from the bottom of the skillet. Allow the sauce to simmer for about 3-4 minutes until slightly reduced.
- 5
Combine
Return the chicken to the skillet and spoon the sauce over it. Cook for another 2 minutes to heat through. Sprinkle with fresh parsley before serving.
