Chicken Piccata with Linguine recipe adapted from The Cooking Photographer.
Going with my theme lately of cleaning leftover out of the refrigerator. Tonight's meal centers around two pieces of chicken. What to do with two left over pieces of chicken that were sitting in the refrigerator? Answer get inspired by the cooking blog world.
- 2 skinless boneless chicken breasts
- 1 pound Linguine
- 2 tablespoons butter
- 1/4 cup olive oil
- 1/3 cup white wine
- 14 ounce low sodium chicken broth or what ever leftover chicken broth that's in the refrigerator.
- 1/2 cup lemon juice
- 1/4 cup small capers, drained and rinsed
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup Parmesan Cheese or what ever is leftover in the refrigerator.
- Cut Chicken up.
- Meanwhile, bring a pot of heavily salted water to a boil for Linguine. Cook Linguine according to package directions. Place the pasta in a large serving bowl.
- In a large skillet, melt the butter with olive oil over medium high heat.
- Add the chicken and cook for 3 to 4 minutes
- Then set chicken aside
- Deglaze the skillet with wine.
- Add chicken broth, lemon juice, capers, parsley, salt, and pepper.
- Simmer for several minutes until the sauce reduces by about a third.
- Add Chicken to the sauce.
- Cook for 5 minutes
- Pour sauce mixture over Linguine.
- Top with cheese and toss to combine.
This was so easy to make and it tasted so very good. I had thought about adding the leftover mushrooms from the Pork Wellington, but I think that would have changed the flavor too much. So they will go in something else.