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Home Quick Bake Yorkshire Pudding

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.
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  • 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

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  • lor 17 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

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