Chicken Piccata
- 3 whole Large Boneless, Skinless Chicken Breasts
- 1 cup Flour
- 1/2 teaspoons Garlic Powder
- 1 pinch Truffle Salt, Plus Additional As Needed To Taste
- 1 pinch Freshly Cracked Black Pepper
- 5 Tablespoons Olive Oil
- 4 Tablespoons Butter, Plus An Additional 2 Tablespoons For Finishing
- 1 cup Chicken Stock
- 1/2 cups Fresh Lemon Juice
- 1 whole Lemon, Zested
- 1/2 cups Capers, Rinsed
- 1 pound Linguine
- Fresh Parsley, Finely Chopped As Needed For Garnish
- First, prepare the chicken.
- Cut the three breasts in half lengthwise.
- Then cover them in a layer of plastic wrap and gently pound each half out with a meat mallet to be thinner and wider.
- This makes them a perfect portion and easy size to cook through to perfection.
- Set the chicken aside.
- Then whisk the flour, garlic powder, salt and pepper together in a bowl to make the dredging mixture.
- Set that aside too.
- Heat the olive oil and butter in a large skillet with deep sides over medium high heat.
- Once it is bubbling, dredge three of the chicken cutlets through the flour mixture, shaking off the excess, and get them into the pan.
- Let them cook for about 4 minutes on each side, then remove them to a plate.
- Repeat with the last 3 pieces and remove them to the plate too.
- Pour the chicken stock, lemon juice, lemon zest and capers into the pan, scraping up any brown bits.
- Let the mixture come to a gentle boil while you give it a stir.
- Return the chicken to the pan and let it simmer in the sauce for 10 minutes.
- While the chicken simmers, bring a large pot of water to a boil.
- Cook the linguine just until it is tender for about 810 minutes, then drain it.
- The chicken should be done by this point.
- Remove it back to the plate and whisk in the extra 2 tablespoons of butter.
- Toss the pasta in the sauce, then take the pan off of the heat.
- Serve the chicken over the pasta and sprinkle lots of fresh parsley on top.
- Enjoy!
chicken breasts, flour, garlic, truffle salt, freshly cracked black pepper, olive oil, butter, chicken, lemon juice, lemon, capers, linguine, fresh parsley
Taken from tastykitchen.com/recipes/main-courses/chicken-piccata-12/ (may not work)