Yield: 4 servings
Lemon Chicken Pasta with Capers and Olives
Lemon chicken with capers and olives in a bright, citrusy, and creamy lemon Parmesan sauce over linguine pasta.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 16-oz. Garofalo Linguine Pasta
- 1.5 lbs. chicken cutlets
- 1/3 cup all-purpose flour
- 2 medium lemons
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup milk
- 1 1/2 cups Parmesan cheese
- 2 tablespoons capers
- 1/2 cup Spanish olives, sliced
- Salt and pepper, to taste
Instructions
- Cook linguine according to package directions.
- Juice and zest lemons to get 1/4 cup juice and 1 tablespoon zest. Slice any extra lemon for garnishing.
- Rinse and dry chicken cutlets with paper towels; season with salt and freshly ground black pepper.
- Combine flour and lemon zest in a shallow bowl. Dredge chicken and shake off any excess.
- Heat olive oil and butter in a large skillet until the butter is foamy. Cook chicken for 2 to 3 minutes on each side, until golden. Remove from pan to a plate.
- Add garlic and 1/2 cup wine to skillet and deglaze the pan. Slowly add cream and milk, cooking and stirring until it come to a gentle boil. Stir in lemon juice, capers, and olives.
- Return chicken to the pan and reduce to low heat. Continue cooking for 8 to 10 minutes or until chicken is done. Stir in Parmesan cheese and cook until melted.
- Ladle sauce and chicken over linguine and serve (or add linguine to pan and toss gently to coat pasta). Garnish with chopped Italian parsley and freshly ground black pepper, if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1101Total Fat: 57gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 308mgSodium: 1266mgCarbohydrates: 79gFiber: 5gSugar: 5gProtein: 63g