Chicken Piccata with Egg Linguine

Chicken Piccata with Egg Linguine

June 6, 2009

10

The other night Sues and I decided to get together and make dinner. We had an abundance of products shipped to us to sample within the past couple of months and decided to work with what we had. We chose to make Chicken Piccata with Egg Linguine from the al dente pasta company. We chose to go with a recipe we found on foodnetwork.com since it was simple enough where we could modify as we chose.

Here’s what you’ll need:

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half (we chose to use the boneless, skinless thin chicken breasts, that way we didn’t have to butterfly them or cut them in half)
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter (this is where we modified… we added butter as needed. The original recipe called for A LOT!)
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock (we ended up using Progresso Chicken Broth since we had it on hand)
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Pastas provided by Al Dente Pasta Company. Not only do they taste great, but they only take 3 minutes to cook!
Here’s what you do:

Season chicken with salt and pepper and dredge chicken in flour, shake off any extra.

In a large skillet (over medium heat) melt roughly 2 tablespoons of butter, with 3 tablespoons of olive oil. When the butter and oil start to sizzle add 2 pieces of chicken and cook for 3 minutes on each side. Remove from skillet and transfer to a plate.

Repeat the previous steps until all of the chicken has been cooked. Remove the skillet from heat.

In the same skillet, add lemon juice, chicken stock (or Progresso chicken broth which is what we used), and capers. Return the skillet to the stove and bring to a boil, making sure to scrape up any and all brown bits for an added kick of flavor – the best part!


Return chicken to the skillet and simmer for about 5 minutes.

Remove chicken from skillet and transfer to individual plates atop of a bed of pasta. Add roughly 2 tablespoons of butter to the skillet, whisk vigorously, and pour sauce over each individual plate and serve.


We were both pretty amazed after making this! Not only did the chicken piccata taste like a really great meal you would be served at a restaurant, but it’s a very quick meal to make if you want to impress some of your favorite guests 😉

[Chels and Sues]

10 Responses to "Chicken Piccata with Egg Linguine"

  1. ~Madeline~ says:

    Fabulous! I love Chicken Piccata. It's amazing that a dish that is so simple to make can taste so good.

  2. Penny says:

    Looks good and I love that final photo.

    You made me want to make it.

  3. CookiePie says:

    YUM — that looks fabulous! I'd like a big helping with a glass of white wine (or two…) 🙂

  4. Kevin says:

    The flavours in chicken piccata are so good and serving it on noodles to soak all of the extra sauce is a great idea!

  5. Anonymous says:

    Chicken piccata is one of my faves – I usually serve it over herbed polenta, but I'll try pasta next time.
    ~Britta

  6. Boston Booze Cruise says:

    This looks delicious and I am for sure going to try this recipe.

  7. My name: Julie My design firm: SHELTER says:

    Yum, I'll have to make this soon.

  8. Erin says:

    I made this, and then also tried it with Veal.. Perfect!

  9. monique says:

    Did you use the Whole wWheat Fettuccine yet? I think your Chicken Picatta looks so delicious and beautiful.

  10. Chels says:

    Monique, we have used the whole wheat pasta… I love it! I’ve actually been using it quite a bit lately and the best part is it’s ready in 3 minutes! 🙂

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