Saleh’s Plate · By Saleh Alkhalifa

Chicken Piccata with Linguine

Golden chicken cutlets meet a bright lemon-butter pan sauce studded with capers, all served over linguine that catches every savory drop.

Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, divided

Lemon-caper sauce and pasta

  • 12 oz linguine
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • ¾ cup chicken broth
  • ¼ cup fresh lemon juice
  • 3 tbsp capers, drained
  • 2 tbsp chopped parsley
  • Lemon wedges, for serving

Instructions

  1. Slice each chicken breast horizontally into two thin cutlets. Pat dry and season with salt and pepper. Dredge lightly in flour and shake off the excess.
  2. Boil the linguine in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
  3. Heat the olive oil and 1 tablespoon butter in a wide skillet over medium-high heat. Sear the chicken in batches for 3–4 minutes per side, until golden and cooked through. Transfer to a plate.
  4. Lower the heat to medium. Sauté the garlic for 30 seconds, then add the wine and scrape up the browned bits. Reduce by half, add the broth, lemon juice, and capers, and simmer for 3–4 minutes.
  5. Return the chicken to the skillet and simmer for 2 minutes, spooning the sauce over the cutlets. Swirl in the remaining tablespoon of butter and half the parsley.
  6. Toss the linguine with enough sauce and reserved pasta water to coat it lightly. Plate the pasta, top with chicken, spoon over the capers and sauce, and finish with parsley and lemon.