Chicken Piccata Pasta
ID: fe371ec5...
A quick and flavorful twist on the classic Italian-American dish, featuring seared chicken tenders cooked in a savory, bright lemon-butter caper sauce, finished with fresh parsley and tossed with linguine.
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🍳 Cooking Flow
Sear chicken tenders in a hot pan with oil. → Add butter, capers, shallots, and garlic, then toss. → Deglaze with white wine, lemon juice, and chicken stock to reduce. → Thicken the sauce with flour-coated butter pieces and add fresh parsley. → Toss in cooked linguine pasta, plate, and serve.
Cooking Steps
Brief Cooking Order
Sear chicken tenders in a hot pan with oil. → Add butter, capers, shallots, and garlic, then toss. → Deglaze with white wine, lemon juice, and chicken stock to reduce. → Thicken the sauce with flour-coated butter pieces and add fresh parsley. → Toss in cooked linguine pasta, plate, and serve.
Introduction
A quick and flavorful twist on the classic Italian-American dish, featuring seared chicken tenders cooked in a savory, bright lemon-butter caper sauce, finished with fresh parsley and tossed with linguine.
Step 1
Preheat a frying pan over medium-high heat and add a splash of cooking oil.
Step 2
Place the chicken tenders in the pan and sear them. Flip them once they develop a nice golden-brown crust.
Step 3
Add a small pat of butter, capers, and sliced shallots to the pan, then toss to combine.
Step 4
Add the minced garlic and toss quickly to cook without burning it.
Step 5
Deglaze the pan with a splash of dry white wine and squeeze in the juice of half a fresh lemon.
Ingredients List
Important Notes
Any cheap, dry white wine works well for deglazing this sauce.
Rolling butter in flour acts as a quick thickener (beurre manié) to emulsify the sauce beautifully without making a traditional roux first.
Keep your linguine pre-cooked and ready so it doesn't overcook when tossed briefly in the sauce at the end.
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