Light Chicken Piccata With Linguine

Submitted by PanNan

"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
• Ingredients: 11
• Serves: 4

ingredients

• 4 (4 ounce) boneless skinless chicken breast halves
• 1⁄4 cup flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 teaspoons butter, divided
• 1 teaspoon olive oil
• 1 1⁄2 cups white wine, divided
• 4 tablespoons fresh lemon juice, divided
• 2 tablespoons capers
• 1⁄2 cup chopped fresh parsley
• 8 ounces linguine, cooked (4 cups cooked)

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.

Reviews

[Cookbookaddict]

We eat out quite often, so I find it difficult to prepare dishes at home that compare. My husband and teenage son loved this recipe. I will be making it again!

 

[Edna Louise]

This recipe is wonderful. Not only is the taste superb, but it is easy to prepare. I chose to served the pasta on a large platter, placing the chicken on top. I then placed lemon wedges around the edges adding the parsley here and there. Next time I will double the sauce. Hmmm Good!!!

 

[Marcasite Queen]

Really delicious! My whole family loved it - not a speck was left! I made approximately double the sauce amount, using extra lemon juice and some chicken broth. We thought the lemon-y-ness was just perfect, and although I don't care for wine, it really completes the dish. I also thickened the sauce a bit with some cornstarch/water. I will definitely make this again - it's a keeper! Made for ZWT7.

 

[LifeIsGood]

Delicious and less fat/calories than my usual recipe. I might double the sauce next time to have more to put over the noodles. I used egg noodles and really loved that combo. A keeper of a recipe!

 

[CaliforniaJan]

This is a great tasting recipe...we loved the taste and especially enjoyed the generous portion of capers. We thought the lemon taste was perfect and will definitely make it again.