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Chicken Piccata by Dee Siburt serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This recipe takes a while to make, but well worth it!

Ingredients:

Salt and pepper

1/2 C

Flour

1.50 lbs

Chicken cutlets

2 Tbsp

Olive oil

8 oz

Linguine

3 C

Baby spinach leaves torn in to pieces

3 Tbsp

Butter

3/4 C

Dry white whine

2 Tbsp

Fresh lemon juice

2 Tbsp

Capers, rinsed and drained

Directions:

Cook linquine until al dente while preparing chicken.
Place flour in a shallow bowl/dish.
Season chicken with salt and pepper.
Dip cutlets in to flour, turning to coat, shake off excess.
In large skillet heat 1 Tbsp oil over medium high heat.
Add half the chicken and cook until lightly browned and opaque throughout (1-2 min per side)
Transfer chicken to a plate and cover with foil to keep warm.
Repeat with remaining chicken cutlets.
When linguine that has been cooking is done, reserve 1/2 C of the pasta water.
Before draining pasta, add spinach and stir until submerged.
Drain pasta mixture and return to pot.
Toss with 1 Tbsp butter and season generously with salt and pepper.
Cover to keep warm.
Pour wine and lemon juice in to skillet.
Cook medium high heat, stirring to loosen browned bits until liquid has reduced to 1/2 C (about 4-5 min).
Remove from heat, swirl in 2 remaining Tbsp butter until melted.
Add capers and season with salt and pepper.
Divide chicken and linguine amoung four serving plates top chicken with sauce.

Categories:

Main Dishes
Pasta/Rice/Potatoes
Poultry