Chicken Linguini Recipe
Pan-seared rosemary-lemon cutlets over fresh lemon pepper linguini, white wine-lemon butter sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
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.
Prepare the Chicken
Season the chicken breasts with salt, black pepper, rosemary, and lemon zest on both sides.
Pan-Seal the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest.
Make the Sauce
In the same skillet, lower the heat to medium and add the white wine. Scrape any bits from the bottom of the pan and let the wine simmer for 2-3 minutes. Stir in the lemon juice and butter, mixing until the butter is melted and the sauce is well combined.
Combine Everything
Add the cooked linguini to the skillet with the sauce, tossing to coat the pasta evenly. Slice the chicken and serve it over the linguini.
