This is a rich recipe is full of flavor and bite! I like to call it my celebration recipe. This is 100 percent a cheat day meal. Be warned!
- Preparation Time: 20
- Cook Time: 20
- Cuisine: Italian
- Servings: 4
- 2-3 large chicken breasts
- 1/3 cup all-purpose flour
- 2 medium lemons
- 1/2 tbsp. butter
- 2 1/2 tbsp. olive oil
- 3 tbsp. capers
- 1/2 cup heavy cream
- 1/2 cup milk
- 3/4 cup white wine (dry)
- 3 cloves garlic, minced
- 14 oz. linguini pasta
- pepper, to taste
- salt, to taste
1Boil linguini until "al dente" or firm to bite, about 3-5 minutes.
2Drain- set aside.
3Juice lemons until you have approximately 1/4 cup of juice.
4Zest lemon peel, using a grater or a peeler until you have 2 tbsp. of the zest.
5Dry chicken breasts using a paper towel and then cut into quarters.
6Once chicken is dry, season with salt and pepper, to taste
7Combine the flour and the grated lemon zest in a large bowl.
8Coat chicken evenly in flour and zest mixture.
9Heat butter and olive oil in a separate skillet until mixture start to get frothy.
10Cook chicken throughly on each side, until golden brown. Remove from skillet.
11Add garlic and wine to skillet and coat all sides of the skillet.
12Slowly add milk and cream, stirring continuously until it starts to simmer.
13Add capers and lemon juice.
14Return chicken to the skillet and continue to cook for for 10-12 minutes.
15Add parmesan cheese and stir until it's melted.
16Top linguini with sauce and chicken.
17Garnish with sliced lemons, parsley, or fresh mint.