Chicken Piccata & Linguine Recipe
roasted garlic, caper-white wine sauce, preserved lemon
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Ingredients
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Chicken and Linguine
Method
Preparation of Chicken and Linguine
- 1
Cook the Linguine
In a large pot of salted boiling water, add the linguine pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
Season both sides of the chicken breasts with salt and black pepper. In a large skillet over medium heat, heat the olive oil. Add the chicken and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Roast the Garlic
In the same skillet, add the garlic cloves (whole) and sauté for about 2 minutes until fragrant, then remove from the skillet and set aside.
- 4
Make the Sauce
Add the capers to the skillet and sauté for another minute. Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze. Let it simmer for about 5 minutes until the sauce reduces slightly.
- 5
Combine Ingredients
Add the cooked chicken back into the skillet along with the preserved lemon and roasted garlic. Simmer for an additional 2-3 minutes to let the flavors meld.
- 6