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Chicken or Veal Piccata

A swirl of butter in the white-wine sauce gives it a creamy consistency.

  • prep: 35 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • Coarse salt and ground pepper
  • 1/2 cup all-purpose flour
  • 1 1/2 pounds chicken cutlets
  • 2 tablespoons olive oil
  • 8 ounces linguine
  • 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
  • 3 tablespoons butter
  • 3/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, rinsed and drained

Cook's Note

Capers are often packed in brine. Rinse them in water before adding to a recipe to keep saltiness in check.

Directions

  1. Step 1

    Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess.

  2. Step 2

    In a large skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook until lightly browned and opaque throughout, 1 to 2 minutes per side. Transfer to a plate; cover with foil to keep warm. Repeat with remaining tablespoon oil and chicken (reserve skillet for sauce).

  3. Step 3

    Meanwhile, cook linguine in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add spinach, and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.

  4. Step 4

    Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat; swirl in 2 remaining tablespoons butter until melted. (For a smoother sauce, strain through a fine-mesh sieve, if desired.) Add capers, and season with salt and pepper. Divide chicken and linguine among four serving plates; top chicken with sauce.

Source
Everyday Food, December 2006

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Reviews (36)

  • doreenjane 20 May, 2013

    So easy and so delicious! Definitely a dinner guest keeper - gourmet! My husband loves this - we have it once every week!

  • Halbert 19 Dec, 2009

    Delish%21%21%21

  • Babsy53 15 Jul, 2009

    This recipe is DELICIOUS!!! It's very simple and quick too!

  • sharonhunt 14 Jul, 2009

    Having trouble with all the recipes this week as mimi-ads are covering the ingredients and the ad box cannot be shut.

  • craftncook 13 Jul, 2009

    Isergio, Thanks for the printing tip....love not having to print everything along with the recipe :-)

  • balltobe 13 Jul, 2009

    This was really easy and tasty. The only downside is it didn't hold up well as leftovers.

  • rcravey 27 Jan, 2009

    Very tasty and quick to prepare. I served it with rolls and squash. I rarely have 'repeat' meals but this one will be an exception!

  • lisj3462 11 Dec, 2008

    this is so good and easy. i've tried to make this from another recipe and it was complicated and didn't come out very good. i like this one and so did the family. they want me to make again.

  • Tasnim 9 Dec, 2008

    thanks for the alcohol free tip . will definitely try this recipe now

  • Tasnim 9 Dec, 2008

    thanks for the alcohol free tip . will definitely try this recipe now

  • Marthaisgenius 6 Dec, 2008

    You will make this again and again! Great for groups or singles!

  • Sewla 5 Dec, 2008

    This was FABULOUS! Don't leave the capers out. I think next time I will use more spinach though. Family loved it, too. I actually put the chicken atop the linguine and poured the sauce over all. Yummy!

  • Sewla 5 Dec, 2008

    This was FABULOUS! Don't leave the capers out. I think next time I will use more spinach though. Family loved it, too. I actually put the chicken atop the linguine and poured the sauce over all. Yummy!

  • angie2013 5 Dec, 2008

    I made this recipe and loved it, it was easy but it looked like a meal from a restaurant, which really impressed my in-laws. The only problem was that my husband does not like wine, and had a hard time eating the noodles. He loved the chicken, but not the sauce.

  • womanmagiccreations 4 Dec, 2008

    I added Pico de Gallo/Mushrooms and Mrs Dash Seasoning. The rest of the recipe was followed and It was divine. Got lots of wonderful comments.

  • lisazurek 4 Nov, 2008

    This was just delicious. I made the linguini with it but I didn't have fresh spinach so I cooked up a box of frozen spinach and then in a separate pan some olive oil and about 6 cloves of garlic and tossed the pasta with the spinach and the garlic and olive oil. Yummy!

  • DONNARHERNANDEZ 16 Oct, 2008

    This is a staple in our home. As for all the questions around 'cutlets'... true cutlets are made by pounding the meat, easy to do, resulting in a meat (chicken in this case) to resemble the thickness of the thin sliced breasts sold in the store.

    Ella

  • lsergio 16 Oct, 2008

    Another printing tip: I chose the print button above, and when the page popped up, I then highlighted the portiion of the page I wanted to print (eg did not highlight the ad) and then chose the button on my print menu in the page range section: print selection (instead of full page). It worked great, and was easy to do. No ad, just the recipe. Good luck!

  • blaukehlchen 15 Oct, 2008

    lisaroth1 asked on 7/21/08 at 7:35 p.m. ET:

    Is a chicken cutlet a chicken breast that is sliced very thin?

    It is my understanding that a cutlet is thinner than a breast. The chicken breasts so often found in common groceries are tremendously large. Note the cooking time in the recipes in question--if 2-5 minutes total, then likely you'll be using a cutlet or a large breast butterflied so as to reduce the thickness.
    I've noticed MS using the terms interchangeably, and yes it can be confusing.

  • NorbieK 12 Oct, 2008

    This dish always give my guest something to talk about.

  • NorbieK 12 Oct, 2008

    This dish always give my guest something to talk about.

  • Lylie 10 Sep, 2008

    This was a great, light meal. Everyone loved it and it was really easy and fast to prepare.

  • sunshine 5 Aug, 2008

    The ads don't printout just a picutre of the dish.

  • MandaJG 28 Jul, 2008

    I made this for dinner tonight and it was delicious! Quick and easy and you don't have to be a chef to make it! Thanks!

  • CMF 22 Jul, 2008

    Yummy - yes just cut and paste into word. I'm taking it with me tomorrow so I can swing by the store and get the ingredients

  • sara16403 22 Jul, 2008

    You could just copy and paste the recipe it to a word document and not have the ads in there.

  • lisaroth1 21 Jul, 2008

    Is a chicken cutlet a chicken breast that is sliced very thin?

  • mrshog 21 Jul, 2008

    I so agree with norasgranddaughter I wish they would remove the ad from the bottom when printing the recipies out ..ink is so expensive Please Martha be kind and remove it .

  • geekygrandma 21 Jul, 2008

    @NorasGranddaughter - I use the Firefox browser and the ad doesn't appear in the Print version - at least for me maybe because I have ad-blocker on. If using IE, In Print Preview (under File) try setting the Scale % bigger or smaller as needed so that you have to print two pages - the ad may appear on the second page and you can opt not to print Page 2 - just Print Page 1.
    Otherwise, this a delicious recipe, but it absolutely needs some garlic!

  • salportland 21 Jul, 2008

    Yum! Very good. Instead of spinach, try draining pasta, add some olive oil, pressed garlic, fresh basil and a little grated Parmesan. mmmmm! Kids loved that!

  • NorasGranddaughter 21 Jul, 2008

    I wish you would remove the advertisement bar that appears at the bottom when you click on the "Print" option above. It uses so much ink and prints indecipherably. I have to swipe the recipe, copy and paste into Word every time. I wish I could just print simply from your printer-friendly format. Please remove the advertisement on the printer-friendly version.

  • sweet67 21 Jul, 2008

    Thank you for this recipe...
    I will need to find out what capers is... I don't have any idea...
    Well...I guess it's because I'm mexican :) Take care...

  • Henrie 21 Jul, 2008

    thanks for idea of substituting the chicken stock and lemon juice.

  • lisaskil 21 Jul, 2008

    I substitute 1/2 c chicken stock for the wine and use 1/2 c lemon juice. Very lemony and more pantry-friendly.

  • saramechelle 16 Mar, 2008

    Quick, easy, and delicious!

  • mmsrjs 6 Dec, 2007

    WE WERE SURE GLAD WE TRIED THIS, IT IS VERY GOOD