Lemon-Caper Chicken Pasta

Name: Lemon-Caper Chicken Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut crosswise into 1/2-inch thick cutlets); 0.25 cup all-purpose flour; 1 tablespoon olive oil; 8 ounce linguine; 2 tablespoon butter; 2 clove garlic (minced); 1.5 cup chicken broth; 0.25 cup lemon juice (fresh); 2 tablespoon capers (drained); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 5 ounce mixed green salad (bagged); 0.25 cup vinaigrette dressing

Tender pan-fried chicken cutlets in a bright lemon-caper sauce, served over linguine with a fresh green salad for a quick and vibrant meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $3.84/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut crosswise into 1/2-inch thick cutlets)
0.25 cup all-purpose flour
1 tablespoon olive oil
8 ounce linguine
2 tablespoon butter
2 clove garlic (minced)
1.5 cup chicken broth
0.25 cup lemon juice (fresh)
2 tablespoon capers (drained)
0.5 teaspoon salt
0.25 teaspoon black pepper
5 ounce mixed green salad (bagged)
0.25 cup vinaigrette dressing

Instructions

Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, season the chicken cutlets with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dredge the chicken lightly in the all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Pan-fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth, lemon juice, and capers. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly reduced.
Return the cooked chicken to the skillet, turning to coat evenly with the sauce. Season the sauce with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Toss the mixed green salad with vinaigrette dressing. Serve the lemon-caper chicken over the cooked linguine, with the side salad.

Notes

Using thin chicken cutlets ensures quick cooking. You can buy them pre-sliced or slice them yourself from thicker breasts.

Nutrition (per serving)

Calories: 585
Protein: 47.8 g
Carbohydrates: 47 g
Fat: 16.5 g
Fiber: 2 g
Sodium: 625 mg
Saturated Fat: 6 g
Sugar: 1 g
Cholesterol: 130 mg