Community Pick

Light Chicken Piccata With Linguine

“This is modified from an old magazine recipe. We've been making this version for years. We prefer the lighter sauce now and often I double the sauce ingredients to make more.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place each chicken breast half in a large zip bag, one at a time.
  2. Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
  3. Remove from the bag, set aside and repeat with the remaining chicken breast halves.
  4. Combine flour, salt and pepper; dredge chicken in flour mixture.
  5. Heat 1 tsp butter and oil in a large skillet over medium-high heat.
  6. Add chicken; cook 3 minutes on each side or until golden brown.
  7. Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
  8. Remove chicken from pan and keep warm.
  9. Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
  10. Stir in 1 tsp butter.
  11. Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
  12. Divide the pasta into 4 pasta bowls.
  13. Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.

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