Light Chicken Piccata With Linguine

Total Time
15 mins
15 mins

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.

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  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.