Be the first to Chicken piccata recipe with lemon and pasta.
Ingredients:
- 4 boneless chicken breast halves, without skin
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tsp butter
- 1 tsp olive oil
- 1 1/2 cups dry white wine
- 2 tbsp lemon juice
- 2 tbsp capers, drained
- 1/2 cup chopped parsley
- 4 cups cooked linguine, about 8 oz uncooked
Preparation:
Flatten chicken breasts evenly to about 1/4 inch thickness between 2 sheets of plastic wrap. Mix flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon of butter and 1 tsp of olive oil in a large heavy skillet over medium high heat. Add chicken, cook 3 minutes on each side until nicely browned. Add 3/4 cup of white wine, lemon juice, and capers to pan. Scrape pan to loosen brown bits and cook for 2 minutes. Remove chicken and keep warm. Stir in remaining white wine and cook over high heat for about 5 minutes, or until reduced to 1/2 cup. Stir in a teaspoon of butter and the chopped parsley. Serve over linguine or other pasta, and drizzle with sauce. Serves 4
Shared by KITTYMO
Shared by KITTYMO
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