Light Chicken Piccata with Linguine
Elevate your weeknight dinner with this Light Chicken Piccata with Linguine, a mouthwatering blend of tender, golden-brown chicken breasts, tangy lemon-caper sauce, and perfectly al dente pasta. This lighter take on the classic Italian-American dish swaps heavy ingredients for a refreshingly vibrant flavor combination that doesn’t skimp on taste. Featuring a delicate balance of zesty lemon juice, rich chicken broth, and briny capers, this 40-minute recipe is both easy to prepare and irresistibly elegant. Serve this impressive dish with a sprinkle of fresh parsley and a garnish of lemon slices for a restaurant-worthy presentation that will delight your family or wow your dinner guests. Perfect for pasta lovers seeking a healthier twist, this chicken piccata pairs beautifully with a crisp green salad or a glass of white wine for a truly satisfying meal.
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Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 0.25 cup lemon juice
- 2 tablespoons capers
- 8 ounces linguine
- 2 tablespoons fresh parsley (chopped)
- 4 pieces lemon slices (for garnish)
- 4 quarts water
- 1 tablespoon salt (for pasta water)
Directions
Step 1
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the water and cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set cooked linguine aside.
Step 2
Place the chicken breasts between two sheets of plastic wrap. Pound them with a meat mallet or rolling pin until they are about 1/2 inch thick. Season both sides of the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 3
Place the flour on a plate and dredge each chicken breast in the flour, shaking off any excess.
Step 4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Step 5
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, pour in 1 cup of chicken broth and 1/4 cup of freshly squeezed lemon juice. Stir to combine.
Step 6
Add 2 tablespoons of capers to the sauce and simmer for 3-4 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Step 7
Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let the chicken warm through for 2-3 minutes.
Step 8
Toss the cooked linguine with the reserved pasta water (if needed) to loosen it and arrange it on plates.
Step 9
Serve the chicken piccata over the linguine, spooning extra sauce over the top. Garnish with chopped parsley and lemon slices. Enjoy!
Nutrition Facts
| Serving size | (4815.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1535.2 |
| Total Fat 67.2g | 0% |
| Saturated Fat 22.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 348mg | 0% |
| Sodium 10305.0mg | 0% |
| Total Carbohydrate 101.2g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 4.0g | |
| Protein 127.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 341.5mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 535.6mg | 0% |
Source of Calories