Ingredients
-
4
-
1/4
-
1/4
-
1/4
-
2
-
1
-
1 1/2
-
4
-
2
-
1/2
-
-
-
-
-
Directions
Light Chicken Piccata With Linguine,This is modified from an old magazine recipe. We’ve been making this version for years. We prefer the lighter sauce now and often I double the sauce ingredients to make more.,Delicious and less fat/calories than my usual recipe. I might double the sauce next time to have more to put over the noodles. used egg noodles and really loved that combo. A keeper of a recipe!,This is a great tasting recipe…we loved the taste and especially enjoyed the generous portion of capers. We thought the lemon taste was perfect and will definitely make it again.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Each Chicken Breast Half in a Large Zip Bag, One at a Time. |
|
2
Done
|
Flatten to 1/4 Inch Thickness Using a Meat Mallet or a Rolling Pin. |
|
3
Done
|
Remove from the Bag, Set Aside and Repeat With the Remaining Chicken Breast Halves. |
|
4
Done
|
Combine Flour, Salt and Pepper; Dredge Chicken in Flour Mixture. |
|
5
Done
|
Heat 1 Tsp Butter and Oil in a Large Skillet Over Medium-High Heat. |
|
6
Done
|
Add Chicken; Cook 3 Minutes on Each Side or Until Golden Brown. |
|
7
Done
|
Add 3/4 Cup Wine, 2 Tbsp Lemon Juice and Capers to Pan With Chicken, Scraping Up Brown Bits and Cook 2 Minutes. |
|
8
Done
|
Remove Chicken from Pan and Keep Warm. |
|
9
Done
|
Stir in 3/4 Cup Wine, 2 Tbsp Lemon Juice and Cook Until Reduced to About 1/2 Cup (about 5 Minutes). |
|
10
Done
|
Stir in 1 Tsp Butter. |
