Sue Bird's Chicken Piccata with Linguine


 Ingredients

2 packets of thinly sliced boneless, skinless chicken breast fillets
2 teaspoons extra virgin olive oil
1/2 cup all0purpose flour
2 tablespoons butter
1 large lemon
2 cups chicken stock
1/2 cup capers
2 teaspoons salt
2 teaspoons pepper or lemon pepper

Directions

  1. On a plate, combine flour with salt and pepper.
  2. Have chicken stock, capers and juice from the whole lemon ready to pour.
  3. Heat oil in a sauté pan.
  4. Dredge both sides of the chicken breast fillets in the flour mixture, shaking off any excess, then add them individually into the hot pan with butter. Cook until brown on each side (Sue says the darker the better).
  5. Begin making your linguine (time it right so it's not sticky).
  6. Remove cooked chicken from pan and place on a clean plate.
  7. Add the chicken stock, capers and lemon juice to the pan (careful, it steams in your face, Sue warns), scraping up any bits from the bottom of the pan.
  8. Return the chicken to the pan, letting the liquid boil and then simmer until the liquid has reduced.
  9. Drain water from pasta and prepare to plate food.
  10. Remove chicken from pan, placing on one side  and smother both in excess sauce from the pan.
  11. Toss pasta in the pan.
Makes 4 servings.


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