Yield
4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 2 tablespoons sauce)

How to Make It

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 cup wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 minutes. Remove chicken from pan, and keep warm. Stir in 3/4 cup wine, and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.

Ratings & Reviews

rstarrlemaitre's Review

dnagirl
August 26, 2013
A little too much lemon in the sauce, but otherwise very nice. Served over wild rice, not pasta

deannajacoby's Review

deannajacoby
April 18, 2011
Very easy to make and one of my husband's favorite. We omit the pasta.

dnagirl's Review

rstarrlemaitre
April 05, 2010
i thought this recipe was only okay. i made it exactly as written, except leaving the capers out, because i hate them. perhaps it's because i used an older white wine? i thought the flavor was a bit bland. would go with a different chicken piccata recipe next time.