Light Chicken Piccata With Linguine

Recipe by PanNan
READY IN: 30mins




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