Chicken Piccata

Name: Chicken Piccata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb Linguine noodles; 1 cup of Pasta Water (from cooking the noodles); 2 lbs Chicken Breasts (thinned); Salt and fresh ground Black Pepper (as needed); All-Purpose Flour (for dredging); Olive Oil; 1 jar of capers, drained; 2 cup white wine; 1 cup fresh lemon juice; 1 cup chicken stock; 6 tablespoons cold Butter (cut into pieces)

A sharp sauce over tasty sautéed chicken breasts and linguine.

4 servings · Medium · 50m

Ingredients

1 lb Linguine noodles
1 cup of Pasta Water (from cooking the noodles)
2 lbs Chicken Breasts (thinned)
Salt and fresh ground Black Pepper (as needed)
All-Purpose Flour (for dredging)
Olive Oil
1 jar of capers, drained
2 cup white wine
1 cup fresh lemon juice
1 cup chicken stock
6 tablespoons cold Butter (cut into pieces)

Instructions

1. Cook LINGUINE according to package directions. Reserve 1 cup of PASTA WATER.
2. Season CHICKEN with SALT and PEPPER.
3. Dredge CHICKEN in FLOUR.
4. Sauté CHICKEN in a pan you’ll use for sauce.
5. Add CAPERS to the pan. Cook for a couple minutes.
6. Add WINE then reduce by half.
7. Add LEMON JUICE and CHICKEN STOCK. Add BUTTER to the pan. Stir and cook sauce for a bit, until the BUTTER is melted and everything is well emulsified and hot.
8. Add CHICKEN back to the pan to warm up and make sure it’s cooked through.
9. Serve CHICKEN over LINGUINE. Cover both well with SAUCE.

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