Chicken Limonata Recipe
Lightly dusted, pan-seared chicken breast in a white wine lemon sauce, with capers, onions and artichokes. Served with linguine and vegetable. Served with either our house salad, caesar salad or soup
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Ingredients
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Chicken and Sauce
Pasta
Salad and Vegetables
Method
Prepare Chicken
- 1
Dust the Chicken
Lightly dust each chicken breast with flour, ensuring it is evenly coated on all sides.
- 2
Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
Make the Sauce
- 3
- 4
Deglaze with Wine
Pour in the white wine, scraping the bottom of the skillet to deglaze. Allow it to simmer for 3-4 minutes to reduce slightly.
- 5
Add Lemon and Capers
Stir in the lemon juice, capers, and artichoke hearts. Allow the sauce to simmer for another 2-3 minutes.
- 6
Combine Ingredients
Return the seared chicken to the skillet, coating it well with the sauce. Season with salt and black pepper. Cook for an additional 2 minutes.
Cook Pasta
- 7
Boil Water
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt.
- 8
Cook Linguine
Add linguine to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 9
Drain Pasta
Once cooked, drain the linguine and set aside.
Prepare Salad
- 10
Assemble Salad
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle with Caesar dressing and toss gently to combine.
Serve
- 11
Plate the Dish
On each plate, serve a portion of linguine topped with the chicken and sauce. Include a side of the prepared salad.