Rosy Chicken Piccato

By Nanatimesthree

Ingredients

• 8 ounces linguine
• 1/2 cup flour
• 2 eggs, beaten
• 2 cups panko bread crumbs
• 2 boneless skinless chicken breasts (pound), seasoned with salt and pepper
• 6 tablespoons olive oil
• 1/2 cup minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon flour
• 1/4 cup dry white wine
• 3/4 cup chicken broth
• 1 tablespoon lemon zest
• 1/4 cup each lemon juice and heavy cream
• 2 tablespoons capers
• 1 tablespoon tomato paste
• 2 tablespoons butter, cubed
• 2 tablespoons minced fresh parsley

Details

Servings 4
Cooking time 60mins

Preparation

Step 1

Preheat oven to 200. Place a rack inside a baking sheet.

Cook linguine in a pot of salted water according to package directions. Drain and set aside.

Place the 1/2 cup flour, eggs, and panko in three separate shallow dishes. Dredge cutlets in flour, tapping off excess, then in eggs, letting excess drip off, then in panko, pressing to adhere. Transfer cutlets to prepared rack, then let sit 30 minutes to set the crust.

Saute cutlets in two batches in 3 tablespoons oil per batch in a saute pan over medium-high heat until golden brown and cooked through, about 5 minutes total. transfer cutlets to a platter and place in warm oven.

Saute shallots and garlic in drippings in same pan until softened, 1-2 minutes. Whisk in 1 tablespoon flour; cook 1 minute.

Deglaze pan with wine and cook until evaporated, whisking often. Whisk in broth, zest, lemon juice, cream, capers, and tomato paste; bring to a boil and simmer until thickened, 2-3 minutes.

Off heat, whisk in butter until emulsified, then add parsley; season sauce with salt and pepper.