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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
salt & pepper
garlic powder
1/2 cup all purpose flour
1-1/2 lbs. chicken cutlets
2 T. olive oil
1 pkg. linguine
1 pkg. fresh spinach
3 T. butter
3/4 cup white wine
2 T. lemon juice
2 T. of capers (drained)
Directions:
Directions:
Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt, pepper and garlic powder, then dip in flour and shake off excess.

In a large pan heat 1 tablespoon oil over medium-high heat. Add half the chicken cook until lightly browned on each side and cooked throughout. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and chicken.

Cook linguine to package directions. Reserve 1/2 cup pasta water. Add spinach and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter, season with salt and pepper, and add reserved pasta water. Cover to keep warm.

In the chicken pan, pour wine and lemon juice. Cook over medium heat, stirring to loosen the browned bits from the chicken. Cook until reduced, about 4 or 5 minutes. Remove from heat, swirl in 2 tablespoons of butter, season with salt and pepper, and add capers. Divide chicken and linguine among four plates top with sauce and enjoy!
Number Of Servings:
Number Of Servings:
4

 

 

 

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