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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place two dinner plates and a warming tray in a 200 degree heated oven. Prepare boiled water with 2 tablespoons of olive oil for the pasta. (Add pasta to water when chicken is being browned) | 2. Butterfly cut the chicken breasts in half and lightly pound with a tenderizing kitchen tool on both sides until thinned out. | 3. Add 2-3 tablespoons of olive oil to a large frying pan over medium heat. (I prefer avocado oil as it has a higher smoke/flash point) Either works well. (Do NOT use vegetable cooking oil. It will not taste the same). | 4. While the oil is heating, combine flour, sea salt, and ground pepper into an average bowl or deep plate. | 5. Use the flour mixture to dust the chicken fillets on both sides completely. Do not shake off excess as this will be needed in the sauce later. | 6. Place the chicken fillets in a frying pan that is large enough that doesn't crowd the pieces. Cook for about 7 minutes or until lightly browned, turning the fillets several times. DO NOT overcook. | 7. Remove chicken fillets from the pan allowing them to drip free of excess oil before placing them on your pre-heated warming tray from the oven. | 8. To make the piccata sauce, add the remaining 2 tablespoons of olive oil to the same frying pan along with the chicken drippings at medium temperature. Mix in sliced garlic and saute' until translucent. (About 1 minute) Reduce heat to simmer. | 9. Add white wine to sauteed garlic pan mixture and stir reducing down to half volume. | 10. Combine chicken stock, lemon juice, capers, mushrooms and thin lemon slices into the pan stirring with a wooden scraper until thickened. (Leftover flour, salt, and pepper mixture can be used to thicken if needed to desired taste). | 11. Turn off heat and mix in butter and parsley. Serve piccata sauce over chicken fillets and linguine pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			-	-	-	-
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
lemon				-	-	-	-
purpose flour	1/4	cup		-	-	-	-
garlic clove	4	cup		-	-	-	-
mushroom	1/3	cup	sliced	-	-	-	-
caper	4	tablespoons		7.912000000000001	1.6822	0.8118	0.2958
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
sea salt	1	teaspoon		-	-	-	-
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
chardonnay wine	1/4	cup		-	-	-	-
linguine				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.