Chicken Piccata Recipe

Prep chicken

Slice each chicken breast horizontally to make two thinner cutlets (or pound between plastic wrap to about 1/4-inch thickness). Pat dry with paper towels.

In a shallow dish combine the flour, 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder. Dredge each chicken cutlet in the flour, shaking off excess.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs unsalted butter. When butter is foamy and oil shimmering, add chicken cutlets (work in batches if needed). Cook 3 minutes per side until golden brown and just cooked through (internal temp 160–165°F / 71–74°C). Transfer cooked cutlets to a plate and tent loosely with foil to keep warm.

In the same skillet used for the chicken, reduce heat to medium and add 1 tbs olive oil and 4 tbs unsalted butter. Add the finely chopped shallot and cook 1–2 minutes until softened and translucent.

Add the sliced mushrooms and cook 4–5 minutes until they release their liquid and begin to brown.

Add the minced garlic and cook 30 seconds until fragrant, stirring so it doesn't burn.

Pour in 3/4 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom. Increase heat to medium-high and simmer 2–3 minutes to reduce the wine by about half.

Add 1/2 cup chicken stock, 3 tbs fresh lemon juice, and 2 tbs drained capers. Simmer another 2 minutes to meld flavors.

Reduce heat to low and whisk in remaining 2 tbs butter (from the sauce total) to slightly thicken and enrich the sauce. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to taste.

Return the cooked chicken cutlets to the skillet, spooning the sauce over them. Simmer gently for 1–2 minutes to reheat the chicken and let flavors combine. Stir in 2 tbs sliced fresh basil.

Bring a large pot of salted water to a rolling boil (use 1 tbsp salt for the amount given). Add 8 oz linguine and cook according to package instructions until al dente (usually 8–10 minutes).

Reserve 1/2 cup of pasta cooking water, then drain the linguine.

Add the drained linguine to the skillet with the sauce (if skillet is too small, transfer sauce to a larger wide pan). Toss to combine, adding reserved pasta water a splash at a time if needed to loosen the sauce and help it cling to the pasta (use up to 1/2 cup). Stir in 1/2 cup freshly grated Parmesan cheese until melted and coating the noodles.

Plate a portion of linguine, top with a chicken cutlet (or slice chicken and arrange over pasta). Spoon extra lemon-butter-caper-mushroom sauce over the chicken and pasta.

Garnish with extra basil leaves, a sprinkle of Parmesan, and lemon wedges or slices on the side. Serve immediately.