Lemon Herb Chicken Piccata with Linguine
Indulge in the vibrant flavors of Lemon Herb Chicken Piccata with Linguine, a classic European dish that brings together tender chicken breasts, fragrant herbs, and a luscious lemon-caper sauce. This dish is not only quick to prepare but also perfect for a romantic dinner or a cozy family meal. The chicken is first lightly dusted with seasoned flour, pan-seared to golden perfection, and then lovingly bathed in a bright sauce featuring zesty lemons and briny capers. Serve it over a bed of al dente linguine for a complete and satisfying meal that dazzles both the eyes and the palate. Experience the magic of Italian cuisine in your home with this delightful recipe!
N/A
Servings
425
Calories
14
Ingredients
Ingredients
Chicken Breast
2 large (butterflied and pounded)
Chicken Broth
1/2 cup (none)
Whole Lemons
2 large (juiced and sliced)
All-Purpose Flour
1/4 cup (none)
Garlic Cloves
4 (minced (or 1/4 cup shallots))
Sliced Mushrooms
1/3 cup (none)
Capers
4 tablespoons (drained)
Olive Oil
4 tablespoons (or avocado oil)
Butter
2 tablespoons (none)
Fresh Ground Pepper
1 teaspoon (none)
Sea Salt
1 teaspoon (none)
Fresh Minced Parsley
2 tablespoons (none)
Chardonnay Wine
1/4 cup (or other dry white wine)
Linguine
enough for two servings (cooked according to package instructions)
Instructions
1
Preheat your oven to 200°F (95°C) and place two dinner plates on a warming tray to keep warm.
2
Bring a large pot of salted water to a boil. Add 2 tablespoons of olive oil to prevent sticking, and wait for the water to boil before adding enough linguine for two servings.
3
Butterfly chicken breasts by slicing them in half horizontally, then gently pound them to an even thickness for optimal cooking.
4
In a shallow bowl, combine the all-purpose flour, sea salt, and freshly ground pepper. Use this mixture to coat the chicken fillets on both sides, being careful not to shake off the excess flour as it’ll help thicken your sauce later.
5
Heat 2-3 tablespoons of olive oil in a large frying pan over medium heat. Cook the coated chicken fillets for about 7 minutes, turning occasionally until golden brown and cooked through. (Avoid overcooking!)
6
Once cooked, remove the chicken from the pan and transfer it to the warming tray in the oven.
7
For the piccata sauce, add the remaining olive oil and chicken drippings back to the pan. Sauté the garlic (or shallots) until fragrant and translucent, about 1 minute.
8
Pour in the Chardonnay wine, cooking down until reduced by half. Then add the chicken broth, fresh lemon juice, capers, sliced mushrooms, and thin lemon rounds, stirring continuously until the sauce thickens. Adjust the thickness with leftover flour mixture if necessary.
9
Turn off the heat and mix in the butter and freshly minced parsley until melted and combined.
10
Serve the chicken fillets topped generously with piccata sauce over a bed of linguine pasta.
Nutrition Information
18.5g
Fat
32g
Carbs
31g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Herb Chicken Piccata with Linguine?
It is a classic European dish featuring tender chicken breasts, fragrant herbs, and a luscious lemon-caper sauce served over linguine pasta.
How many calories are in this recipe?
Each serving contains approximately 425 calories.
What is the protein content of this dish?
This recipe provides 31g of protein per serving.
How much fat is in the Lemon Herb Chicken Piccata?
The dish contains 18.5g of fat per serving.
What are the total carbohydrates in this meal?
There are 32g of carbohydrates per serving.
How should I prepare the chicken breasts?
The chicken breasts should be butterflied by slicing them horizontally and then gently pounded to an even thickness.
What kind of pasta is recommended for this recipe?
The recipe calls for linguine pasta, cooked according to package instructions.
What type of wine is best for the piccata sauce?
A dry white wine like Chardonnay is recommended for the sauce.
Can I substitute the Chardonnay?
Yes, you can use any other dry white wine or additional chicken broth if you prefer to avoid alcohol.
What temperature should the oven be to warm the plates?
Preheat your oven to 200°F (95°C) to keep the dinner plates and cooked chicken warm.
Why is the chicken coated in flour?
The flour helps give the chicken a golden crust and the excess flour left in the pan helps thicken the piccata sauce later.
Should I shake off the excess flour from the chicken?
No, avoid shaking off the excess flour as it is useful for thickening the sauce.
How long does it take to cook the chicken fillets?
Cook the fillets for about 7 minutes in a frying pan, turning occasionally until golden brown.
What oil should I use for frying?
You can use 4 tablespoons of olive oil or avocado oil.
How much garlic is needed?
The recipe requires 4 minced garlic cloves.
Can I use shallots instead of garlic?
Yes, you can substitute the garlic with 1/4 cup of minced shallots.
What ingredients are in the piccata sauce?
The sauce includes chicken drippings, garlic (or shallots), Chardonnay, chicken broth, lemon juice, capers, sliced mushrooms, and lemon rounds.
How do I thicken the piccata sauce?
You can adjust the thickness by stirring in the leftover flour mixture while the sauce is simmering.
When do I add the butter and parsley?
Turn off the heat before mixing in the butter and 2 tablespoons of freshly minced parsley until melted.
What role do capers play in this dish?
Capers add a distinct briny flavor that complements the zesty lemon sauce.
How many lemons are required?
You will need 2 large whole lemons for both juicing and creating sliced lemon rounds.
Are mushrooms included in this version of Chicken Piccata?
Yes, this recipe includes 1/3 cup of sliced mushrooms in the sauce.
How do I prevent the linguine from sticking?
Add 2 tablespoons of olive oil to the large pot of boiling salted water before adding the pasta.
Is this recipe suitable for a romantic dinner?
Yes, its vibrant flavors and elegant presentation make it perfect for a romantic dinner or cozy family meal.
What is the origin of this cuisine?
This is a classic Italian-inspired dish within the broader European cuisine category.
How many servings does this recipe make?
The ingredients listed are designed to provide enough for two servings.
Can I use sea salt and fresh pepper?
Yes, the recipe specifically calls for 1 teaspoon each of sea salt and freshly ground pepper.
What should I do with the chicken once it is pan-seared?
Transfer the cooked chicken to a warming tray in the oven to keep it hot while you prepare the sauce.
How much chicken broth is used?
The recipe uses 1/2 cup of chicken broth.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe that is quick to prepare.