Sure, let’s dive into the culinary delight that is Light Chicken Piccata With Linguine! π This recipe, a delightful fusion of flavors and textures, has been passed down from generations, and now we’re adding our own twist to it. It’s a quick and easy dish that’s perfect for busy weeknights or whenever you’re craving a hearty yet healthy meal.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Description: This version of Chicken Piccata is a lighter take on the classic dish, with a tangy sauce that perfectly complements the tender chicken and al dente linguine. It’s a family favorite that’s sure to become a regular in your meal rotation. And the best part? You can easily double the sauce ingredients to make even more of this deliciousness!
Recipe Category: Chicken
Keywords: Poultry, Meat, European, Healthy, < 30 Mins, Stove Top
Nutritional Information (per serving):
- Calories: 475.5
- Fat: 7g
- Saturated Fat: 2.2g
- Cholesterol: 77.6mg
- Sodium: 433.4mg
- Carbohydrates: 52.6g
- Fiber: 2.5g
- Sugar: 2.9g
- Protein: 32.8g
Servings: 4
Ingredients:
- 4 boneless skinless chicken breast halves
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 1 1/2 cups white wine
- 4 tbsp fresh lemon juice
- 2 tbsp capers
- 1/2 cup fresh parsley, chopped
- 8 oz linguine
Instructions:
-
Prepare the Chicken:
- Place each chicken breast half in a large zip bag, one at a time.
- Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
- Remove from the bag, set aside, and repeat with the remaining chicken breast halves.
-
Dredge the Chicken:
- In a shallow dish, combine flour, salt, and pepper.
- Dredge each chicken breast in the flour mixture, ensuring it’s evenly coated.
-
Cook the Chicken:
- In a large skillet, heat 1 tsp of butter and olive oil over medium-high heat.
- Add the chicken breasts and cook for about 3 minutes on each side, or until they turn golden brown.
- Once golden brown, add 3/4 cup of white wine, 2 tbsp of lemon juice, and capers to the skillet with the chicken, scraping up any brown bits from the bottom of the pan.
- Cook for an additional 2 minutes, allowing the flavors to meld together.
-
Prepare the Sauce:
- Remove the chicken from the skillet and keep warm.
- Stir in the remaining 3/4 cup of white wine and 2 tbsp of lemon juice into the skillet.
- Cook until the liquid is reduced to about 1/2 cup, which should take approximately 5 minutes.
- Stir in 1 tsp of butter until melted and well combined.
-
Finish and Serve:
- Return the chicken to the skillet, ensuring each piece is coated with the sauce.
- Sprinkle 1/4 of the chopped parsley over each chicken breast half.
- Cook the linguine according to the package instructions until al dente.
- Divide the cooked linguine into 4 pasta bowls.
- Place a chicken breast half on top of each serving of linguine.
- Drizzle about 2 tbsp of the sauce over each chicken breast.
- Garnish with additional parsley if desired.
- Serve hot and enjoy the burst of flavors!
This Light Chicken Piccata With Linguine recipe is a true crowd-pleaser, perfect for both casual dinners and special occasions. With its flavorful sauce and tender chicken, it’s sure to become a favorite in your kitchen too!
