Lemon Chicken Piccata Linguine

Parmy-Lemon Deliciousness

There’s just something about a simple sauce and coated juicy chicken breasts that screams “yum”.

Lemon Chicken Piccata Linguine

• prep time: 15 minutes
• cook time: 30 minutes
• total time: ~45 minutes

Servings: Dinner for 4

Ingredients:

• 4 boneless skinless chicken breasts
• 1/4 cup flour
• 1/4 cup grated parmesean cheese
• 2 tbsp. olive oil
• 2 tbsp. butter
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1 1/4 cup chicken broth
• 1 cup parmesean chees, grated
• Capers
• 1 lemon
• Flat leaf parsley
• 1 package linguine pasta
• Salt & Pepper

Instructions:

1. In a mixing bowl mix the flour and 1/4 cup parmesan cheese
2. Season chicken breasts with salt and pepper and then place in the flour/parmesan mixture to coat them well
3. Heat oil and butter in a large skillet (on medium to high heat)
4. When the butter has melted and the pan is hot, add the chicken breasts and fry each side until chicken is fully cooked through (reaches an internal temperature of 165F) and both sides are golden brown
5. Remove chicken breasts from pan and set aside
6. In a pot, boil heavily salted water and cook linguine noodles to desired texture
7. In the pan, add garlic and fry until fragrant
8. Reduce heat to low and add chicken stock and cream
9. Bring the stock cream mixture to a simmer and then add the parmesan cheese and capers
10. Cook until thickened
11. If the sauce has not thickened to your liking, keep adding cheese until your desired texture appears
12. Add juice from the lemon and simmer for a minute while mixing
13. Toss pasta in the sauce and serve with coated chicken breasts