❦ How To LIGHT CHICKEN PICCATA WITH LINGUINE

Try easy LIGHT CHICKEN PICCATA WITH LINGUINE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

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 white wine, divided 4 tablespoons fresh lemon juice, divided 2 tablespoons capers 1?2 cup chopped fresh parsley 8 ounces linguine, cooked (4 cups cooked)

DIRECTIONS

Place each chicken breast half in a large zip bag, one at a time. Flatten to 1/4 inch thickness using a meat mallet or a rolling pin. Remove from the bag, set aside and repeat with the remaining chicken breast halves. Combine flour, salt and pepper; dredge chicken in flour mixture. Heat 1 tsp butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until golden brown. Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes. Remove chicken from pan and keep warm. Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes). Stir in 1 tsp butter. Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half. Divide the pasta into 4 pasta bowls. Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.

by: PanNan