How To Make CPK Chicken Piccata Recipe
Tender, pan-seared chicken breasts in a lemon butter sauce with capers and served over linguine.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper to season
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 4 tbsp unsalted butter
- Linguine, cooked according to package instructions
- Fresh parsley, chopped for garnish
Instructions
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Season the chicken breasts with salt and pepper.
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Dredge them in flour, shaking off excess.
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Heat the olive oil in a large skillet over medium-high heat.
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Add the chicken to the skillet and cook for 5 to 6 minutes per side or until cooked through.
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Remove the chicken and set aside.
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Add the chicken broth, lemon juice, and capers to the skillet, and bring to a boil.
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Reduce the heat to low and simmer for 2 to 3 minutes.
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Remove from heat and stir in the butter until melted.
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Add the chicken back to the skillet and coat with the sauce.
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Serve over linguine and garnish with parsley.
Nutrition
- Calories : 529kcal
- Total Fat : 30g
- Saturated Fat : 9g
- Cholesterol : 142mg
- Sodium : 762mg
- Total Carbohydrates : 28g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 37g
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