Chicken Piccata with Linguine
Picky eaters love piccata. Engage the finickiest of diners with this family favorite. This traditional Italian staple is simple to prepare.
Ingredients
- 8 ounce(s) linguine
- 1 tablespoon(s) butter
- 1 dash(es) salt, to taste
- 1 dash(es) ground black pepper, to taste
- 1/2 cup(s) flour
- 16 ounce(s) skinless, boneless chicken breast halves, pounded thin and cut into 2- inch pieces
- 2 tablespoon(s) olive oil
- 240 mL dry white wine
- 2 tablespoon(s) capers
- 1/4 teaspoon(s) paprika
- 1/4 cup(s) fresh lemon juice
Instructions
- Place flour and paprika in a large shallow bowl.
- Salt and pepper chicken pieces then dredge each chicken piece through flour.
- Making sure to flip and coat evenly on both sides.
- Shake chicken piece off over the bowl for removal of residual flour.
- In a large skillet, heat 1 tablespoon of olive oil over medium- high heat.
- Add chicken pieces to hot skillet and cook until browned and cooked throughout, about 1-2 minutes per side.
- Place on plate and cover to keep warm.
- In the same hot skillet used to cook chicken, pour wine and lemon juice.
- Boil the wine until it is reduced to half stirring in cooked brown bits as it cooks.
- Cook for about 5 minutes.
- Stir in remaining butter until it melts.
- Wash and drain capers and add to sauce along with lemon juice.
- Stir and season with salt and pepper.
- Add chicken pieces to skillet with sauce and heat through coating chicken with sauce.
- Meanwhile, cook Linguine as per instructions on box.
- Serve chicken and sauce atop of cooked linguine.
Nutrition
Calories: 2064kcalCarbohydrates: 242.03gProtein: 140.92gFat: 47.4gSaturated Fat: 11.14gCholesterol: 290.53mgSodium: 3381.35mgFiber: 12.16gSugar: 9.71g
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