Italian Chicken Piccata with Linguine:
2 large boneless skinless chicken breasts
4 Tablespoons flour
4 Tablespoons Parmesan cheese
1 tsp salt
1/4 black pepper
Sauce:
4 TBS butter
2 TBS olive oil
1 tsp minced garlic
1 cup chicken stock
2 tablespoons fresh lemon juice (or more to taste)
zest from 1 lemon
1/4 cup brined capers (rinsed)
1/4 cup fresh parsley chopped
2 TBS butter to finish sauce (optional)
Fresh Parmesan cheese for garnish
16 ounce package linguine noodles (cooked al dente to package instructions)
(***I doubled this recipe for our recipe club lunch. These pictures will reflect a lot more sauce than this recipe.)
First butterfly your chicken breasts lengthwise to make 4 pieces of thin chicken. Pound chicken flat to tenderize chicken.
Dredge chicken in flour, cheese, salt and pepper mixture.
Heat oil and butter in electric skillet or frying pan. I used 350 Degree setting. Brown both sides of chicken a few minutes on each side until cooked through. Set chicken aside.
Reserve the flower and oil bits in the pan as a base to your sauce. Add chicken broth, lemon juice, lemon zest, and garlic. bring to a simmer to thicken and reduce on low heat.
After sauce is thick and bubbly add lemon slices (optional), parsley and capers and simmer for 1-2 minutes.
Remove lemon wedges and set aside. Then add and an additional 2-3 tablespoons of butter just before serving to add and extra richness to balance the acid. Do not simmer this step. You just barely want the butter to melt. Salt and pepper to taste.
Pour sauce over noodles and chicken. Add lemon slices as garnish with fresh grated Parmesan cheese.
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