Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Light Chicken Piccata With Linguine Recipe

Ingredients

How to make it

  • 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.
  • newsletter@recipezaar.com
  • January 5, 2006
  • Mel's notes: This was delicious! But needed LOTS more salt and pepper. II also like to make a richer sauce with more butter.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • lor 16 years ago
    Looks scrumptious! Love the white wine and capers additions. Thanks for sharing.
    Was this review helpful? Yes Flag

The Cook

mellian Deltona, FL

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes