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. 

Chicken Piccata with Linguine

Ingredients

For 0006 Person(s)

Recipe

  • 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

Directions

    1. Place flour and paprika in a large shallow bowl.
    2. 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.
    3. In a large skillet, heat 1 tablespoon of olive oil over medium- high heat.
    4. Add chicken pieces to hot skillet and cook until browned and cooked throughout, about 1-2 minutes per side.
    5. Place on plate and cover to keep warm.  
    6. 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.
    7. Stir in remaining butter until it melts.
    8. Wash and drain capers and add to sauce along with lemon juice. Stir and season with salt and pepper.
    9. Add chicken pieces to skillet with sauce and heat through coating chicken with sauce.
    10. Meanwhile, cook Linguine as per instructions on box.
    11. Serve chicken and sauce atop of cooked linguine