Ingredients
-
4
-
1/4
-
1/4
-
1/4
-
2
-
1
-
1 1/2
-
4
-
2
-
1/2
-
8
-
-
-
-
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
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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. |
|
11
Done
|
Return Chicken to Pan and Place 1/4 of the Chopped Parsley on Top of Each Chicken Breast Half. |
|
12
Done
|
Divide the Pasta Into 4 Pasta Bowls. |
|
13
Done
|
Place a Chicken Breast Half on Top of Each Drizzle About 2 Tbsp Sauce Over Each. |
