Chicken Scaloppine with Spinach and Linguine

By maxxmom

Ingredients

• 1 lb fresh asparagus
• 1 (16 oz) pkg linguine
• 1 (9oz) pkg fresh spinach
• 3/4 cup all-purpose flour
• 2 tsp salt, divided
• 1 1/2 tsp pepper, divided
• 6 chicken cutlets (about 1 1/2 lb)
• 2 Tbsp butter
• 2 Tbsp olive oil
• 2 Tbsp all-purpose flour
• 2 1/2 cups chicken broth
• 1/4 cup capers, drained and rinsed
• 1 Tbsp lemon zest
• 3 Tbsp fresh lemon juice
• 2 plum tomatoes, seeded and chopped
• Grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

1. Snap off and discard tough ends of asparagus; cut asparagus in half crosswise
2. Prepare linguine according to pkg directions, adding asparagus during last 2 minutes last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.
3. Combine 3/4 cup flour, 1 1/2 tsp salt, and 1 tsp pepper in a large zip top bag. Add chicken cutlets; seal bag and shake to lightly coat.
4. Melt 1 Tbsp butter with 1 Tbsp olive oil in a large non stick skillet over med high heat. Cook 3 cutlets in skillet 2 to 3 minutes on each side or until lightly browned and done. Remove from skillet. Repeat procedure with remaining 1 Tbsp butter, 1 Tbsp olive oil and 3 cutlets. (Chicken may be kept warm in a 250 degree oven on a wire rack)
5. Whisk 2 Tbsp flour into reserved drippings in skillet and cook 30 seconds. Whisk in chicken broth, next 3 ingredients and remaining 1/2 tsp salt and pepper. Cook over medium high heat 6 to 8 minutes or until slightly thickened whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine. Transfer to a serving dish, and sprinkle with tomatoes. Serve immediately with chicken and Parmesan cheese.