Chicken Piccata Pasta

Serves 1
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Directions

  1. 1Preheat pan and add oil.
  2. 2Preheat pan and add oil.
  3. 3Preheat pan and add oil.
  4. 4Brown the chicken tenders, turning them.
  5. 5Brown the chicken tenders, turning them.
  6. 6Brown the chicken tenders, turning them.
  7. 7Add butter, capers, and sliced shallot.
  8. 8Add butter, capers, and sliced shallot.
  9. 9Add butter, capers, and sliced shallot.
  10. 10Toss in garlic.
  11. 11Toss in garlic.
  12. 12Toss in garlic.
  13. 13Deglaze with a splash of white wine.
  14. 14Deglaze with a splash of white wine.
  15. 15Deglaze with a splash of white wine.
  16. 16Squeeze in lemon juice.
  17. 17Squeeze in lemon juice.
  18. 18Squeeze in lemon juice.
  19. 19Add chicken stock, adding extra if needed, and let it reduce to finish cooking the chicken.
  20. 20Add chicken stock, adding extra if needed, and let it reduce to finish cooking the chicken.
  21. 21Add chicken stock, adding extra if needed, and let it reduce to finish cooking the chicken.
  22. 22Add butter rolled in flour to thicken the sauce.
  23. 23Add butter rolled in flour to thicken the sauce.
  24. 24Add butter rolled in flour to thicken the sauce.
  25. 25Add some parsley.
  26. 26Add some parsley.
  27. 27Add some parsley.
  28. 28Add linguine and toss quickly in the sauce.
  29. 29Add linguine and toss quickly in the sauce.
  30. 30Add linguine and toss quickly in the sauce.
  31. 31Serve the pasta with the chicken.
  32. 32Serve the pasta with the chicken.
  33. 33Serve the pasta with the chicken.
  34. 34Optional: Add parmesan.
  35. 35Optional: Add parmesan.
  36. 36Optional: Add parmesan.

Ingredients

  • 125 grams dry linguini
  • 125 grams dry linguini
  • 125 grams dry linguini
  • 1 tablespoon shallots
  • 1 tablespoon shallots
  • 1 tablespoon shallots
  • 2 cloves garlic grated
  • 2 cloves garlic grated
  • 2 cloves garlic grated
  • 1 tablespoon capers
  • 1 tablespoon capers
  • 1 tablespoon capers
  • chicken tenders
  • chicken tenders
  • chicken tenders
  • 0.5 a lemon lemon juiced
  • 0.5 a lemon lemon juiced
  • 0.5 a lemon lemon juiced
  • 1 splash dry white wine
  • 1 splash dry white wine
  • 1 splash dry white wine
  • 100 ml chicken stock
  • 100 ml chicken stock
  • 100 ml chicken stock
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 tablespoon all purpose flour
  • 1 tablespoon all purpose flour
  • 1 tablespoon all purpose flour
  • to taste salt and black pepper
  • to taste salt and black pepper
  • to taste salt and black pepper
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tablespoon flat leaf parsley chopped
  • 1 tablespoon flat leaf parsley chopped
  • 1 tablespoon flat leaf parsley chopped

Equipment

pan

Tips

  • Use any cheap dry white wine.
  • Butter rolled in flour creates an instant roux for thickening.