Sunday, August 21, 2011

Chicken Piccata with Mushrooms and Linguine


4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon butter
1 Tablespoon olive oil
1 cup button mushrooms sliced
1 1/2 cups chicken broth
3 Tablespoons fresh squeezed lemon juice
3 Tablespoons capers
1 cup freshly grated Parmesan cheese
1/4 cup minced parsley
8 ounces linguine


  1. Between 2 pieces of plastic wrap flatten chicken breasts to 1/4" thickness.
  2. Mix together salt,pepper and flour.
  3. Dredge in mixture; shake off excess flour and set aside.
  4. Heat butter and oil in large skillet until sizzling.
  5. Saute breasts app 15 minutes being careful not to overcook.
  6. Remove from skillet and keep warm in oven.
  7. Add mushroom and sauté a few minutes scraping the pan.
  8. Add remaining ingredients and cook on Med High heat for 5 minutes.
  9. Return the breasts to the pan and reduce sauce until thickened.
  10. Meanwhile cook pasta until al dente; drain.
  11. Place pasta and chicken on serving dish.
  12. Pour mushroom sauce over both.
  13. Add more Parmesan cheese and Enjoy!

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