Linguine With Lemony Chicken
Linguine With Lemony Chicken
Zesty lemon, lively white wine, piquant capers and aromatic fresh basil step this classic pairing of linguine and chicken up a notch. This recipe by Joe Gray appeared in the Chicago Tribune.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
2
Total time: 30 minutes
Ingredients
- 8 ounce linguine
- 2 chicken breast halves, bone on, skin removed
- 1/2 cup dry white wine
- 1 clove garlic, thinly sliced
- 1/4 teaspoon salt
- 1 lemon
- 3 tablespoon heavy cream
- 1 tablespoon capers, drained, rinsed coarsely chopped
- 5 fresh basil leaves, sliced in thin chiffonade
Directions
- Cook the linguine in a large pot of well-salted boiling water until al dente, 8-10 minutes. Drain.
- Meanwhile, place the chicken breasts in a medium saucepan or skillet.
- Add about 1 cup water, enough to cover the bottom of the pan by 1/4 inch or so.
- Add wine, garlic and salt.
- Cut a good size piece of zest from the lemon; add it to the water along with a generous squeeze of lemon juice.
- Heat the water to a gentle simmer over medium heat.
- Lower the heat and cover the pan; simmer until chicken is just cooked through.
- When chicken is done, transfer it to a cutting board; remove bones from the chicken and discard them.
- Slice the chicken breasts cross-wise into thin slices.
- Turn the heat under the pan to high; cook to reduce braising liquid in half.
- Lower heat to a simmer; stir in cream.
- Cook until beginning to thicken.
- Add capers and reserved chicken; cook and stir, coating the chicken with the sauce and heating it through.
- Taste for seasoning.
- Toss the drained pasta in the pan with the chicken and sauce; serve, garnished with the basil and some finely grated lemon zest.