Light Chicken Piccata With Linguine

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (4 ounce) boneless skinless chicken breast halves
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons butter, divided
• 1 teaspoon olive oil
• 1 1/2 cups wine, divided
• 4 tablespoons fresh lemon juice, divided
• 2 tablespoons capers
• 1/2 cup chopped fresh parsley
• 8 ounces linguine, cooked (4 cups cooked)

Recipe

• 1 place each chicken breast half in a large zip bag, one at a time.
• 2 flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
• 3 remove from the bag, set aside and repeat with the remaining chicken breast halves.
• 4 combine flour, salt and pepper; dredge chicken in flour mixture.
• 5 heat 1 tsp butter and oil in a large skillet over medium-high heat.
• 6 add chicken; cook 3 minutes on each side or until golden brown.
• 7 add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
• 8 remove chicken from pan and keep warm.
• 9 stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
• 10 stir in 1 tsp butter.
• 11 return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
• 12 divide the pasta into 4 pasta bowls.
• 13 place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.